From: Dammit <firstname.lastname@example.org> Newsgroups: alt.fan.tom-servo Subject: NO MORE Lemon Pavlova Porn Message-ID: <email@example.com> Date: Mon, 05 Nov 2001 01:19:38 GMT Okay, time to kill the meme. I could NOT find the basic recipe, just the one I use in our home now. (We are a Low Carb household. No sugar, rice or bread - okay, more or less - but All the Eggs You Can Eat. Woo hoo!) You can substitute Equal or whatever little packets of fake sweetener, and for the granulated stuff you can substitute any fake sweetener that is "fluffed" to be measured out the same as sugar (i.e., you'd have to open a gazillion little packets to be the same mass as granulated, only you'd have way too much sweet stuff then. Make sure you beat the egg whites in a perfectly clean and dry glass, copper or stainless bowl (no plastic or anything reactive like alumbinuminum) or your entire meringue will go to sh*t like the posts in this newsgroup.(1) * Exported from MasterCook * Lemon Pavlova Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Fancy Drinks Low-Carb Ckbk - Mccullough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large egg yolks 1/4 cup fresh lemon juice 1 tablespoon sugar zest of one lemon -- minced 1/2 cup granulated Splenda 1 cup heavy cream 1 dash pure vanilla extract 1 pinch pie -- baked in the top of a double boiler, whisk the egg yolks until thick. Add the lemon juice, sugar, and lemon zest, and stir together. heat the mixture over simmering water, stirring frequently, until it's thick. Remove from the heat, let cool for a few minutes, and stir in the sweetener. Whip the cream until it's stiff, adding a little vanilla toward the end of the beating. Spread a thin layer of whipped cream over the pie shell, then spread the lemon filling on top. Spread the remaining whipped cream over the pie, cover carefully with plastic wrap, and refrigerated for 2 hours before serving. Pinch Pie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large egg whites 1/4 teaspoon cream of tartar 2 tablespoons sugar 18 packets Splenda Preheat the oven to 225 degrees F. Beat the egg whites and cream of tartar in an electric mixer until you have soft peaks. Add the sugar a tablespoon at a time, then the Splenda one packet at a time as you continue beating the egg whites. When the whites are glossy and reach the stiff peak stage, the meringue is finished. Generously butter a 9-inch pie plate, including the rim. Using a rubber spatula, spread the meringue over the pie plate, building up the sides about an inch above the rim. Smooth out the interior to make the pie shell and finish the rim by making little swoops with the rubber spatula. Bake the pie shell on the middle rack of the oven for an hour. it should be firm and crisp on the outside. Let it stay in the turned-off oven for another hour. Let the pie shell cool to room temperature before filling. if you're using a fruit filling, serve at once or spread with a layer of whipped cream before adding the fruit. - - - - - - - - - - - - - - - - - - NOTES : This old-fashioned meringue pie shell can be filled with fresh berries or peaches or a combination of fruits and served with whipped cream. Or use it as a base for the delectable lemon Pavlova. But don't try it on a rainy day. LB (1) But we've gone to sh*t as opposed to what? Tampax posts? (2) (2) Besides, it's not a decline. It's A Lull. "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin
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