Description
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HELPFUL COOKING TIPS - CORN STARCH HAS TWICE THE THICKENING POWER OF FLOUR. FOR GRAVIES AND SAUCES THAT CALL FOR FLOUR, YOU CAN USE HALF AS MUCH CORN STARCH TO THICKEN. WHEN USING CORN STARCH TO THICKEN HOT LIQUIDS, FIRST MIX CORN STARCH WITH A SMALL AMOUNT OF COLD WATER AND STIR UNTIL SMOOTH. GRADUALLY STIR INTO HOT LIQUID; STIR CONSTANTLY UNTIL LIQUID COMES TO A BOIL; CONTINUE BOILING FOR 1 MINUTE.
CLASSIC LEMON MERINGUE PIE - SERVES 8, ALL YOU NEED - 1 HY-VEE FROZEN PIE CRUST, 4 HY-VEE LARGE EGGS, 1-1/2 CUPS PLUS 6 TBSP HY-VEE SUGAR, DIVIDED, 3 TBSP HY-VEE FLOUR, 3 TBSP HY-VEE CORN STARCH, 1/4 TSP HY-VEE SALT, 1-1/2 CUPS WATER, 2 TBSP HY-VEE BUTTER, 2 TSP FINELY GRATED LEMON ZEST, 1/3 CUP FRESH LEMON JUICE, 1/4 TSP CREAM OF TARTAR. ALL YOU DO - 1. BAKE EMPTY PIE CRUST ACCORDING TO PACKAGE DIRECTIONS. 2. SEPARATE EGG YOLKS FROM WHITES; SET WHITES ASIDE FOR MERINGUE. 3. FOR FILLING, IN A MEDIUM SAUCEPAN COMBINE 1-1/2 CUPS SUGAR, FLOUR, CORN STARCH AND SALT. GRADUALLY STIR IN WATER. COOK AND STIR OVER MEDIUM-HIGH HEAT UNTIL MIXTURE IS BUBBLY AND THICKENED; REDUCE HEAT. COOK AND STIR FOR AN ADDITIONAL 2 MINUTES; REMOVE FROM HEAT. 4. IN A SMALL BOWL, LIGHTLY BEAT EGG YOLKS. GRADUALLY STIR ABOUT 1 CUP OF HOT FILLING INTO YOLKS. RETURN YOLK MIXTURE TO REMAINING FILLING. RETURN TO HEAT AND BRING TO GENTLE BOIL; REDUCE HEAT AND CONTINUE TO COOK 2 MINUTES. 5. REMOVE FROM HEAT AND STIR IN BUTTER AND LEMON ZEST; GENTLY STIR IN LEMON JUICE. KEEP FILLING WARM; PREPARE MERINGUE FOR PIE. 6. FOR MERINGUE, PLACE EGG WHITES AND CREAM OF TARTAR IN THE BOWL OF A STAND MIXER FITTED WITH WHISK ATTACHMENT. BEAT UNTIL SOFT PEAKS FORM; GRADUALLY ADD REMAINING SUGAR AND CONTINUE BEATING UNTIL STIFF, GLOSSY PEAKS FORM, ABOUT 4 MINUTES. 7. POUR WARM FILLING INTO BAKED PIE CRUST. SPREAD MERINGUE OVER WARM FILLING, SPREADING MERINGUE TO TOUCH CRUST. BAKE AT 350°F FOR ABOUT 10 TO 15 MINUTES OR UNTIL MERINGUE IS GOLDEN. COOL COMPLETELY BEFORE SERVING. NUTRITION FACTS PER SERVING: 350 CALORIES, 9G FAT, 4G SATURATED FAT, 0G TRANS FAT, 105MG CHOLESTEROL, 180MG SODIUM, 62G CARBOHYDRATES, 0G FIBER, 49G SUGAR, 4G PROTEIN. DAILY VALUES: 4% VITAMIN A, 8% VITAMIN C, 2% CALCIUM, 6% IRON.
Why Buy?Instruction
- All you do1. Bake empty pie crust according to package directions2. Separate egg yolks from whites; set whites aside for meringue3. For filling, in a medium saucepan combine 1-1/2 cups sugar, flour, corn starch and salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is bubbly and thickened; reduce heat. Cook and stir for an additional 2 minutes; remove from heat.4. In a small bowl, lightly beat egg yolks. Gradually stir about 1 cup of hot filling into yolks. Return yolk mixture to remaining filling. Return to heat and bring to gentle boil; reduce heat and continue to cook 2 minutes.5. Remove from heat and stir in butter and lemon zest; gently stir in lemon juice. Keep filling warm; prepare meringue for pie.6. For meringue, place egg whites and cream of tartar in the bowl of a stand mixer fitted with whisk attachment. Beat until soft peaks form; gradually add remaining sugar and continue beating until stiff, glossy peaks form, about 4 minutes.7. Pour warm filling into baked pie crust. Spread meringue over warm filling, spreading meringue to touch crust. Bake at 350degF for about 10 to 15 minutes or until meringue is golden. Cool completely before serving. Helpful cooking tipsCorn starch has twice the thickening power of flour. For gravies and sauces that call for flour, you can use half as much corn starch to thicken.When using corn starch to thicken hot liquids, first mix corn starch with a small amount of cold water and stir until smooth. Gradually stir into hot liquids; stir constantly until liquid comes to a boil; continue boiling for 1 minute.
UPC: 0075450049870
Corn Starch
Manufactured on shared equipment with products containing wheat, egg, soy, milk and walnuts.
