Yield: 10 servings
Measure | Ingredient |
---|---|
8 \N | Inch baked pie shell |
4 tablespoons | Flour |
¼ teaspoon | Salt |
1 cup | Raisins |
1 teaspoon | Vanilla |
½ cup | Sugar |
3 \N | Egg yolks |
2 cups | Milk |
¼ cup | Water |
½ teaspoon | Lemon extract |
1. Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla.
2. Cook in double boiler until thick and creamy. Add raisin mixture.
Cool 3 minutes. Add extract and pour into cool shell.
3. Cover with meringue made by beating together 3 egg whiltes, ¼ tsp. cream of tartar, 6 Tb. sugar and ½ ts. vanilla.
4. Bake at 400F for 10 minutes, or until meringue browns.
Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 315-786-1120