Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 9 " pre-baked pie shell
- 1 cup water
- 1 cup saskatoons
- 2 tablespoons lemon rind grated
- 3 tablespoons corn starch
- 0.75 cup sugar
- 3 eggs separated
- 2 tablespoons lemon juice
- 2 tablespoons butter or margarine
- 0.25 tsp cream of tarter
- 4 tablespoons sugar
Preparation
Combine water, saskatoons, lemon rind, sugar and cornstarch in a double boiler. Crush some of the berries to release the juice and cook over low heat until mixture is thick and clear. Add a tablespoon of hot mixture to beaten egg yolks then add egg yolks to saucepan and continue cooking and stirring for 5 minutes. Remove from heat and add lemon juice and butter. Cool. Pour into cooled 9” pie shell and top with meringue.
Meringue
Beat egg whites and cream of tarter until frothy then slowly add sugar and continue beating until all sugar is dissolved and meringue will stand in stiff peaks. Spread evenly on pie filling sealing it all around and bake in 350 F oven 15 minutes or until evenly browned. Cool before serving.
