Lemon Meringue Pie Recipe

Lemon Meringue Pie 

Ingredients

1/4 teaspoon salt

2 tablespoons  flour

3 tablespoons cornstarch

1 cup white sugar

1 1/2 cups water

2 lemons, juiced and zested

4 egg whites

4 egg yolks, beaten

1 (9 inch) pie crust, baked

2 tablespoons butter

6 tablespoons white sugar

Preperation

Preheat oven to 175 degrees C (350 degrees F).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium to high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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White Cake Recipe

White Cake

Ingredients

2 eggs

1/2 cup butter

2 eggs

1 cup  sugar

2 teaspoons vanilla extract

1 1/2 cups  flour

1 3/4 teaspoons baking powder

1/2 cup milk

Preperation

1. Preheat oven to 175 degrees C (350 degrees F). Grease and flour a 9x9 inch pan  with paper liners.
2. In a  bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
3. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
4. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

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