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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.
Originally made on the fly, this is perfect pasta sauce for a summer afternoon (or any time you've got a craving for a tangy and zesty meal). Quick and easy to make!
Made for Digital Illustration class at Columbus College of Art and Design.
There is nothing more refreshing than a glass of fresh lemonade on a hot summer day. You can enjoy this typical summer drink with a little twist! This sunshine lemonade ice pops are super easy to make. Lemon, water, honey, that's it! I put juice from grated ginger to add a bit of tanginess. If you want a more intense lemon flavor, add the zest of the lemon instead of ginger juice. :)