The Metric Kitchen
Introduction
Cooking in metric
Converting recipes
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Conversion basics Style guide |
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Cornbread Buckwheat Bread French Toast Single Pie Crust Double Pie Crust Apple Pie Cherry Pie Pumpkin Pie Lemon Meringue Pie Meringue Topping Chocolate Mousse Chocolate Truffles Venison Chili Waffles |
Lemon Meringue Pie
| 300 | g sugar |
| 50 | g cornstarch |
| 1 | ml salt (1/4 teaspoon) |
| 120 | ml lemon juice |
| 120 | ml cold water |
| 3 | egg yolks |
| 30 | g butter |
| 350 | ml boiling water |
Prepare a baked single pie crust. Blend together sugar, cornstarch, and salt in a heavy 2 to 3 liter saucepan. Gradually blend in the lemon juice and cold water. Beat the egg yolks well and blend into the lemon mixture. Add butter. Stirring constantly, gradually add the boiling water, then bring to a full boil. As the mixture thickens, reduce heat and simmer for 1 minute. Pour into the baked pie shell. Cover with meringue and bake as directed. Cool before serving.
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