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- Toni Supreme
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Shell
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2
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Eggs - whites only
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1/8
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TSP
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Cream of Tartar*
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1/8
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TSP
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Salt
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1/4
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TSP
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Vanilla
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1/4
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TSP
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Lemon Extract
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1/2
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CUP
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Sugar
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Filling
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1/2
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CUP
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Sugar
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1
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TBL
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Grated Lemon Peel
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3
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TBL
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Lemon Juice
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3
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Eggs - yolks only
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1
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CUP
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Whipped Cream **
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Topping
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1
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CUP
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Whipped Cream **
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1/8
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Cup
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Colored sugar - just for looks
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- I recommend make the shell the day before so it is cooled and hard.
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- Shell-
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- Heat oven to 250F, Grease not oil one 9 inch pie pan.
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- In a small bowl, beat egg whites (room temp are better) with all
ingredients except sugar*
- until frothy, gradually add sugar, beating continuously until stiff
peaks form.
- Spread over the bottom and sides of the pie pan, keep below the level of
the top of pan,
- meringue puffs up during cooking. Bake at 250F for an hour, turn
off oven and leave to
- cool and dry.
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- Filling-
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- In a small pan, mix all filling ingredients except whipped cream.
- Cook over low heat until thickens, stir constantly. Cool slightly.
- Fold in the whipped cream** Pour into shell and refrigerate
overnight.
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- Topping-
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- If desired, add whipped cream** and sprinkle with sugar before serving.
- Refrigerate any that is left.
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- * Egg whites can use cream of tartar to make it harder not to over beat,
it is better to
- use a copper bowl and
skip cream of tartar, copper will make it almost
- impossible to over beat.
Check the net for scientific reason.
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- ** Whipped Cream - 1 cup of cold whipping cream beat with 1/2 tsp of
Vanilla,
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then blend in 2 - 4 TBL of sugar, beat to thick. Cold bowl and beaters are
best.
- For longer life, add gelatin, but it will change
taste and texture.
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Back to Cooking
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