Yield: 1 Servings
|2 cups||Persimmon pulp|
|1 teaspoon||Grated lemon peel|
|2 \N||Egg yolks|
|1 \N||Baked pastry shell (9-inch)|
The persimmons should be sweet and very ripe. Peel. Press enough through a colander or food mill to make 2 cups of pulp. Add sugar, mace, lemon peel and salt and cook slowly for 5 minutes. Add a small amount to butter and beaten egg yolks; return to persimmon mixture and stir until mixture is slightly thickened. Pour into pastry shell and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar ½ teaspoon vanilla Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to 18 minutes. Cool before serving File