Cook’s Notebook: Adding sugar to meringue key

Reader Sandy Terry from Spokane Valley loved the recipe for Little Lemon Meringue Pies from Taste of Home’s “Down-Home Cooking for One or Two” cookbook that we published on March 28.

However, she noticed that the instructions failed to address a couple of the ingredients in the list. Specifically, the beaten egg yolk for the filling and the 2 tablespoons of sugar for the meringue.

Sandy said she got the recipe to work well once, and not so well a second time, and couldn’t remember what she ended up doing with the mystery ingredients.

Unable to track down our copy of the book, I turned to the Taste of Home Web site (http://recipes.tasteofhome.

com) and found an updated recipe for the pies. The instructions for the egg yolk are there, but still no word on the sugar.

I was able to figure out the final missing step by consulting several other meringue recipes online. There seems to be a general consensus on how to add sugar to meringue.

Here is the updated recipe with the missing steps:

Little Lemon Meringue Pies

From “Taste of Home Down-Home Cooking for One or Two.” Recipe originally submitted by Kathy Zielicke, Fond du Lac, Wis.

For the crust:

1/3 cup all-purpose flour

1/8 teaspoon salt

1 tablespoon shortening

1 tablespoon cold butter

1 teaspoon cold water

For the filling:

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 cup cold water

1 egg yolk, beaten

2 tablespoons lemon juice

1 tablespoon butter

For the meringue:

1 egg white

1/8 teaspoon cream of tartar

2 tablespoons sugar

In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-inch circle. Transfer to two 10-ounce custard cups. Press dough 1 1/8 inches up sides of cups. Place on a baking sheet. Bake at 425 degrees for 7 to 10 minutes or until golden brown.

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in cold water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir half of hot filling into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and butter. Pour into pastry shells.

In a small mixing bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Continue beating, adding sugar one tablespoon at a time, until stiff peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Yield: 2 servings.

Approximate nutrition per serving: 468 calories, 21 grams fat (9.6 grams saturated, 39 percent fat calories), 5 grams protein, 67 grams carbohydrate, 137 milligrams cholesterol, less than 1 gram dietary fiber, 442 milligrams sodium.