Recipes by David Frost: Creme Brulee; Lemon Meringue Pie

David Frost's Creme Brulee

2 cups heavy cream
4 egg yolks
2 1/2 tbsps. sugar
1 tsp. vanilla
1/4 cup sifted light brown sugar

Heat cream in double boiler. Beat egg yolks, adding granulated sugar gradually. Remove cream from heat and pour over egg mixture very slowly. Add vanilla; mix well. Pour into greased 1 1/2 qt. casserole. Place casserole in pan of hot water. Bake uncovered in preheated 325 degrees F. oven about 45 mins. (or until custard is set). Sprinkle with brown sugar. Run under broiler for a minute (or until sugar melts but does not burn). Chill well. Serves 6.

David Frost's Lemon Meringue Pie

9-inch prepared pastry
2 lemons
1 cup finely granulated sugar
1/3 cup cornstarch
2 cups water
2 eggs
2 tbsps. margarine
pinch of salt

Line pie plate with pastry; bake in preheated 425 degrees F. oven until golden brown (about 12 minutes). Cool crust. Wipe lemons. Grate rind very finely. Put juice and rind in saucepan with 3/4 cup sugar. Mix cornstarch with about 1/2 cup water, add remaining water to sugar and lemon. Heat lemon-water mixture, stirring. Stir small amount hot lemon syrup into cornstarch mixture, mix well; return to pan. Cook, stirring, until it reaches boiling point. Continue cooking about 3 mins., stirring constantly. Remove from fire. Separate eggs, beat yolks, stir into lemon mixture, cooking about 2-3 mins. (over very low flame) without letting it boil. Remove from heat, add margarine, stirring until melted. Cool; pour into baked pastry. Prepare meringue by adding salt to egg whites, whisk to form stiff froth. Gradually add remaining sugar; pile lightly on top of filling. Bake in preheated 325 degrees F. oven until meringue is golden. Chill. Serves 6.