Mrs. Storer's Lemon Meringue Pie^ Recipe

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Ingredients & Directions


1 c Sugar
1 c Water
1 Lemon, grated and squeezed
2 Egg yolks
1 tb (heaping) cornstarch in
1/2 c Water

MERINGUE
2 Egg whites
1/4 ts Cream of tartar
3 tb Sugar
1/2 ts Vanilla

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 1/2 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


Yields
1 servings



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