Profile For ellensplace0156@bellsouth.net - A Whisper Through Life
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3 large eggs separated 1/8 teaspoon cream of tartar 3/4 cup sugar 1/2 cup hulled Walnuts
Filling 1/2 cup sugar 1 tablespoon lemon zest grated 3 tablespoons lemon juice 1 cup whipped topping, prepared In Food processor add all walnuts but 2 or 3 for garnish. Add 2 tablespoons of white sugar, Set aside
Directions Heat oven to 275 degrees F.
Grease 9-inch pie pan. In a small bowl, beat egg whites (keep yolks) with cream of tartar until frothy. Gradually add 3/4 cup sugar, beating continuously until stiff peaks are formed. Spread walnut mixture evenly, on bottom of pan.
Then Spread over bottom and to the sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan. Bake for 55 - 60 minutes.
Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream. Cook over low heat until thickened stirring constantly. Cool. Fold into whipped cream. Pour into meringue shell. Refrigerate until next day. I got this out of my Granny's cook book scribbled in. I don't know who's recipe this is good luck. Ellen
They are poached. When I poach eggs for a large group of people, I do it with a large oblong, cake pan. I have hollow cans, Tuna cans opened up, both ends. place in pan. add 1/4 cup of hot water, 1 teaspoon of season all salt. dash of pepper, or seasoning of your choice before placing cans in. also spray inside of cans with pam cooking spray.
Put one egg, (out of shell) per can. preheat oven to 350 degrees. Bake for 5-7 minutes. If cans float cover with cookie sheet. Make sure eggs are fully, covered with water. I also put large cookie sheet under cake pan to prevent boiling over. Take out of oven. remove hot cans immediately. Use butter knife inside of can to separate egg from can. use oven mit to remove can. Let sit in water for 2 mins. Then on serving dish. Discard water. Good luck. ... View related article.
