Oster 4861 Manual De Instrucciones página 22

LEMON MERINGUE PIE
1 9-inch (23 cm) baked pastry shell
Filling
½ cup (125 ml) sugar
¹⁄ ³ cup (85 ml) lemon juice
¹⁄ ³ cup (85 ml) cornstarch
2 Tbsp. (30 ml) butter, melted
2 Tbsp. (30 ml) all-purpose flour
MERINGUE
3 egg whites
¼ tsp. (1 ml) cream of tartar
Preheat oven to 350°F (180°C). Assemble Food Processor Accessory according
to instructions. Place first four ingredients of filling in processor bowl and cover
unit. With hand on cover, process until lemon is finely grated. Empty mixture into a
2-quart (2-liter) saucepan. Place next four ingredients in processor bowl, cover and
process until smooth. Stir into grated lemon mixture. Add 2 cups (500 ml) water and
heat, stirring constantly until mixture comes to a boil. Cook and stir one minute. The
mixture should become thick and glossy. Remove from heat and immediately pour
into baked 9-inch (23 cm) pastry shell. Beat 3 egg whites with electric mixer in small
bowl on high speed until foamy. Add vanilla and cream of tartar. Continue beating,
gradually adding sugar, until soft peaks form. Place meringue on top of hot filling.
Bake 12–14 minutes or until lightly browned.
yield: 1 9-Inch (23 cm) Pie
Variation: Lime Meringue Pie
Proceed as above except substitute lime juice for lemon juice and lime peel for
lemon peel. If desired, add 1 or 2 drops of green food coloring.
3 egg yolks
6 1-inch (2.5 cm) pieces lemon peel
2 cups (500 ml) cold water
½ cup (125 ml) sugar
½ tsp. (2 ml) vanilla extract
¹⁄ ³ cup (85 ml) sugar
en gl is h-10