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Preheat oven to 350 degrees
Medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat.
Pour filling into baked pastry shell.
Meringue: whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie.
Bake in preheated oven for 10 minutes.
Chocolate and Cherries go together like bread and butter.
They compliment each other without either one overpowering the taste. This cake is moist and light. The cherries give it a chewy texture. My mother-in-law, Inge baked it almost everyday. She served this delicious treat to her family, friends and neighbors. We miss Inge and of course, her baking.