Magazine article Sunset

Lemon Pie in a Microwave

Magazine article Sunset

Lemon Pie in a Microwave

Article excerpt

LEMON PIE FILLING cooked in a microwave oven may not be much faster, but it requires less attention--just a stir every few minutes.

You have two ways to finish; top while warm with meringue and bake briefly. Or chill and top with whipped cream. The meringue is less rich, but whipped cream bypasses egg-safety concerns.

Microwave Lemon Pie

      About 1 cup sugar
      About 1 cup water
1     tablespoon butter or margarine
2     teaspoons grated lemon peel
1/4   cup cornstarch
1/3   cup lemon juice
3     large egg yolks
1     baked pastry shell for a single-crust 9-inch pie
3     large egg whites and 1/4 teaspoon cream of tartar
(optional)
1     cup whipping cream (optional)

In a 2- to 3-quart microwave-safe bowl, combine 3/4 cup sugar, 1 cup water, butter, and peel. Heat at full power (100 percent), uncovered, in microwave oven until sugar dissolves, 3 to 4 minutes.

Mix cornstarch with lemon juice; stir into bowl. …

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