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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New York Cheesecake Recipe

New York Cheesecake

Ingredients

15 graham crackers, crushed

4 (8 ounce) packages cream cheese

2 tablespoons butter, melted

3/4 cup milk

1 1/2 cups white sugar

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

1/4 cup flour

Preperation

1. Preheat oven to 175 degrees C (350 degrees F). Grease a 9 inch springform pan.
2. In a bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in vanilla, sour cream and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Put in refrigerator before serving.

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