Damsel in dis Dress" > wrote in message
...
> On Wed, 28 Dec 2005 15:36:00 -0500, "elaine" >
> wrote:
>
>> I have 4 egg yolks - and yes, I apologize in advance for being lazy and
>> not
>> doing a google. Just wondering how I can use them. Not hollaindaise
>> though. They will probably only last another day or so - or will they?
>> I
>> made choc. chip meringues on Saturday so maybe they're even toast now!
>
> The following recipe uses three yolks. Just make the filling and call
> it pudding.
>
> * Exported from MasterCook *
>
> Lemon Meringue Pie
>
> Recipe By :Argo
> Serving Size : 0 Preparation Time :0:00
> Categories : pies/pastry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup sugar
> 1/4 cup cornstarch
> 1 1/2 cups cold water
> 3 egg yolks -- slightly beaten
> grated peel of 1 lemon
> 1/4 cup lemon juice
> 1 tablespoon butter
> 1 pie crust (9 inch) -- baked and cooled
> ---Meringue---
> 3 egg whites
> 1/3 cup sugar
>
> 1. Preheat oven to 350°F. In medium saucepan combine 1 cup sugar and
> corn starch. Gradually stir in water until smooth. Stir in egg yolks.
>
> 2. Stirring constantly, bring to a boil over medium heat and boil 1
> minute. Remove from heat. Stir in lemon peel, lemon juice and
> margarine.
>
> 3. Spoon hot filling into pie crust.
>
> 4. In small bowl with mixer at high speed, beat egg whites until
> foamy. Gradually beat in remaining 1/3 cup sugar; continue beating
> until stiff peaks form.
>
> 5. Spread meringue evenly over hot filling, sealing to edge of crust.
>
> 6. Bake 15 to 20 minutes or until golden. Cool on wire rack;
> refrigerate.
>
> Source:
> "http://brands.bestfoods.com/"


OK, I'm laughing because I'm using my 3 of my 4 egg yolks for this delicious
looking recipe. But guess what -- I also have to use 3 egg whites. So ---
I still have 3 yolks left!

Thanks anyway:-)

Elaine