Lemon Meringue

Ingredients

• the juice and rind of one lemon
• one cupful of sugar
• three-quarters of a cupful of water
• one tablespoonful of cornstarch
• the yolks of four eggs
• the four whites for the top

Method

1. 1

   Stir together lemon juice, sugar, water, cornstarch, and yolks.

2. 2

   Bake in one crust and make meringue with egg whites and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 31. The excerpt below is the record exactly as published.

o tablespoonfuls of cornstarch. Stir the cornstarch into the cider, add the other ingredients and cook for lO toinutes. Fill into a pastry-lined pie tin and cover with an upper crust Cream Pie. — Mix thoroughly two cups of flour and five tablespoonfuls of butter, then add three tablespoonfuls of sugar and one large egg, which has been thoroughly beaten together previqjisly. Roll an eighth of an inch thick, line two pie tins, prick with a folk and bake a pale brown, then fill with this cream: Two cups milk, two tablespoonfuls of cornstarch, five tablespoonfuls of sugar, yolks of five eggs. Cook together like cus- tard, and when cold cover with meringue made of whites of five eggs and five tablespoons powdered sugar. New Cngland Cream Tart Pie. — Select firm Esopus apples and make as dry an apple sauce as possible, sweetened slightly and strained. For a large-sized pie use one pint of apple, one pint of thick cream, yolks of two eggs beaten stiff, and one-half of a nutmeg. An under crust only is used, and this may be balked the day before. Fill and bake about one- half hour. Use the whites of two eggs for the meringue and brown in the ovea Greenings are good for this pie when Esopus is not at hand, but apples of low quality should not be used for it Crumb Pie. — Soak a pint of bread crumbs in milk. Beat three eggs; add half a cup of sugar. Line two pie plates with crust and strew over enough raisins to cover bottom. Add the bread crumbs to egg and milk, sifting in a bit of cinnamon, pour over the raisins and bake about 30 minutes. Date Pie. — For one pie take one heaping cupful of pastry flour, add a pinch of salt and mix to the right consistency with sweet cream. The crust will be much nicer if allowed to get very cold before using. Filling — To a cupful of seeded dates add a cupful of water, cook over hot water about 20 minutes, then rub through a sieve. Beat an egg and a table- spoonful of sugar until light ; add a tablespoonful of lemon juice, the date paste and gradually a cupful of scalded milk. Four into a half baked shell and finish baking in a moderate oven until a knife blade can penetrate it and come out clean. THE RURAL COOK BOOK. 4S Delectable Tarts. — One cup of slightly sour cream, one cup of-seeded and chopped raisina, one cup of sugar and one egg with a delicate flavbr- ing of spices. Beat the egg light, add the cream and sugar; the raisins well floured and spices. Bake in tart or patty pans with a single crust Elderberry Pie. — Line a pie dish with paste, upon which sprinkle a scant tablespoonful of flour; to this add a half cup of sugar and a half teaspoonful each of cloves and cinnamon, rubbing all together evenly. Upon this pour the berries, a pint more or less according to the size of . your pie dish; pour over another half cup of sugar, dot generously with butter, adding last one large tablespoonful of good vinegar. Apply top crust quickly and bake. Grape Cobbler. — This is best made from very ripe black grapes. Wash them twice — on the bunches and after picking. Line a deep pie dish with half-inch rich crust, put in the grapes and all the sugar that will lie between them, heaping the fruit a little in the middle. Put on the top crust, cut cross slits in the middle and fold back the corners to leave an open square. Set the dish in a quick oven and while the pie bakes make a sauce, using half a cup of butter, one cup of sugar and one table- spoon boiling water. Stir well over hot water and flavor with lemon juice, or grated nutmeg, according to taste. When the pie is nearly done take it out, pour in the sauce through the opening in tfae crus^ return it to the oven. Be careful not to overbake, but keep it hot until served. Grape Roll.— Allow half the weight of the grapes in sugar and only water enough to keep from burning; seed the grapes; allow one pint of cooked grapes for the roll. To make the dough cream one-half teacupful of butter with one pint of sifted flour; add one teacupful of milk, two eggs well beaten, a saltspoonful of salt and a teaspoonful of baking powder; roll out on the board in two long ovals, roll up and pinch the ends, lay in a buttered dish, set the dish to bake and twice pour over them a sauce of a tablespoonful of butter and a tablespoonful of sugar mixed together, to which is added one-half teacupful of boiling water (for one basting). Serve the rolls with the same kind of sauce made richer and flavored 'with nutmeg. Green Apple Slump.— Stew and strain a quart of green apples and sweeten to taste. Make a biscuit crust with two cupfuls of flour, one heaping teaspoonful of baking powder, one tablespoonful of butter and one-half teaspoonful of salt, and moisten with sweet milk to a dough. Roll out one inch thick. Put the prepared hot sauce in a thick-bottomed saucepan, fit over it the crust and cover closely, first buttering the inside of the cover. Place where the sauce will simmer slowly but steadily for an hour. In serving put the crust on the dish, pour the sauce over it and scrre with crewn. 46 THE RURAL COOK BOOK. Hasty Pie.— Place in a deep baking pan or dish any fresh or canned fruits to the depth of two or three inches. Beat together one egg, two tablespoonfuls of mehed butter, one cupful sweet milk and one cupful of flour in which has been sifted one teaspoonful of baking powder. Pour this over fruit and bake until crust is well done. Eat with sweetened cream or any pudding sauce. Use but little syrup with fruit. The same recipe for batter makes good muffins. Jam Dumplings.— To one quart of sifted flour add two heaping tea- spoonfuls of baking powder, half teaspoonful of salt and four table- spoonfuls of sugar and sift several times. Beat two eggs light and add to ' a cup of milk ; stir into the flour, adding a large tablespoonful of butter melted; add enough milk to make a soft dough; roll out, cut in squares, put a large spoonful of jam in center of each square, pinch the edges together, place them in a baking pan and bake them for 25 minutes; serve with vanilla sauce. Lady Lufkins. — Make a very rich, flaky pie crust, roll out very thin, cut into strips an fnch wide, and wind each strip around a tube of metal or heavy manilta paper about two inches wide; bake until crisp and brown. This is the way in which bakers make their cream rolls. When cold, filj each roll with marmalade in the center and cream at the ends. Lemon Meringue. — Stir together the juice and rind of one lemon, one cupful of sugar, three-quarters of a cupful of water with one tablespoon- ful of cornstarch, and the yolks of four eggs. Bake in one crust and make a meringue of the four whites for the top

Cook this with the app: pantry check, scaling, and the assistant.