Mrs. storer's lemon meringue pie^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 1 | cup | Water |
| 1 | Lemon, grated and squeezed | |
| 2 | Egg yolks | |
| 1 | tablespoon | (heaping) cornstarch in |
| ½ | cup | Water |
| 2 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla |
Directions
MERINGUE
Put sugar and water in a pan to boil. Add the lemon juice, rind and egg yolks. Stir cornstarch mixture into syrup and boil until it's clear. Take of fire and stir occasionally until mixture is cool. Pour into a baked pie shell. Beat the egg whites until they are frothy.
Add cream of tartar and beat again until they stiff but not dry. Beat in sugar ½ teaspoon at a time. Add vanilla. Cover lemon mixture with meringue. Bake about 15 minutes in a 350 degree oven. Cool in a warm place away from drafts.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-26-95