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Lemon Meringue Pie
Hazel MacAlpine

1 1/4 cups cold water
1 cup sugar
juice and grated rind of 2 lemons
2 tbsps cornstarch
3 egg yorks
pinch salt
1 tbsp butter

Dissolbe cornstarch in 1/2 cup cold water. Put in top of double boiler. Add balance of water, sugar, salt and beaten egg yolks. Add butter, lemon juice and grated rinds, put pot over boiling water, stir slowly and constantly till mixture becomes thick. Remove from stove and allow to cool. Have everything cold when putting together.
Meringue:
White of 3 eggs
3 tablespoons sugar
1/8 teaspoon cream of tartar
Beat whites till stiff, with cream of tartar. Add sugar, 1 level tablespoon of a lime and beat well after each addition.

Note: (I brown the meringue for 10 to 15 mins at 400°. Watch carefully. H.M.)

 

 

 

 

 

 

 

 

 

 

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