Ingredients
- Filling:
- ¼ C. corn starch
- 1 C. sugar
- ¼ C.lemon juice
- 3 egg yolks
- 1 ¼ C.water
- 1 Tbsp. margarine or butter
- 1pie shell (baked)
- Meringue:
- 3begg whites
- 6 Tbsp.sugar
How to make it
- Filling: In a saucepan, combine corn starch, sugar and lemon juice. Mix well. Beat egg yolks, then add to corn starch mixture. Bring mixture to just boiling, then simmer gently for 5 minutes, stirring constantly. Remove from heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell.
- Prepare Meringue: Preheat oven to 400 Beat egg whites on high speed until soft peaks form. Gradually add sugar. Continue to beat until stiff glossy peaks form. Spread mixture over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until golden. Cool for 2 hours on a cooling rack. Refrigerate and serve cold.
*I substituted sugar with Splenda
Cake
- 1 box white cake mix
- 1/2 cup chocolate malt powder or Ovaltine
- 1 cup malted milk balls, chopped
- Icing: 2 containers of chocolate frosting or your favorite frosting
- 1/4 cup choclate malt powder
- Malted milk for garnish
How to make it
- Prepare cake according to directions, adding the malt powder
- Pour batter into cake pans
- Sprinkle chopped malted milk balls evenly over the batter
- Bake according to directions on box
- Let cool
- Add malt powder to frosting
- Frost cake
- Garnish with malted milk balls
