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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Concentrated lemon — cakes, frostings, glazes, curds
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Concentrated lemon — cakes, frostings, glazes, curds
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Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind. Mix well. Stir the flour in 1 spoonful at a time, stirring until mixture is smooth and free of lumps. Add the cold water, then the hot water; stir well. Place over double boiler and cook until mixture heavily coats the spoon, then stir in butter. Pour into baked 9-inch pie shell. Cover with meringue (whip egg whites, vanilla and sugar until stiff but not dry) and bake for 10 minutes at 350° or until meringue is golden brown.