Lemon Meringue Pie

Ingredients

• 1 cup hot water
• 1/4 cup white sugar
• 1 tablespoon butter
• 1 tablespoon cornstarch, if desired
• juice and rind 1 lemon
• 2 eggs

Method

1. 1

   Put the water on to boil; beat the yolks until very light; add the sugar and beat again.

2. 2

   Add the cornstarch moistened with a little cold water.

3. 3

   Stir this into the boiling water and cook until thickened.

4. 4

   Add the butter; remove from the fire; stir in the grated rind and juice of the lemon.

5. 5

   Line one pie dish with plain paste and brown in a quick oven.

6. 6

   Pour into this the filling.

7. 7

   Add gradually two tablespoons granulated sugar to the whites of the eggs, beating all the while; when it is all in beat until stiff and glossy, then place over the top of the pie by spoonfuls and put back in the oven to brown.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

1 tablespoon butter; 1 egg; A teaspoon baking powder; % teaspoon salt. ~ Rub the bread crumbs fine and soak them in the milk for fifteen. minutes, then beat until smooth. Add the salt, the butter melted, . and the egg, which has been beaten very light. Sift in the flour, beating the latter well, then quickly stir in the baking powder... Bake on a griddle. Pass them with maple syrup and butter. Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter. Make sponge of milk, yeast, salt and flour. Set as sponge over night, and in morning add melted butter and beaten eggs. Waffles (No. 1).—2 cups flour; 1% cups sweet milk; 2 eggs; 1 tablespoon butter; 1 teaspoon salt; 2 teaspoons baking powder: Mix as griddle cakes, adding the beaten whites last. Wattles (No. 2).—1 cup meal; 8 cups flour; 1 tablespoon lard or butter; 2 eggs; 3 teaspoons baking powder; 1.teaspoon salt; milk or water to make a thin batter. sas Make a mush of the meal. Stir in the butter. Add the beaten eggs and the flour sifted with the salt and baking powder. Thin with milk or water. Potato Waffles.—1 cup fiour; 1 teaspoon baking powder; 1 tea- spoon salt; 1% cups milk; 1 cup (pressed measure ) of mashed potatoes; 1 teaspoon melted butter; 1 teaspoon sugar; 1 egg. Sift flour, baking powder and salt. Add mashed potatoes, melted butter and sugar. Beat the egg light, add milk and stir to the other ingredients. Mix well and bake at once in well-heated greased waifle irons. Cornmeal Dumpling (to be cooked with turnip salad).—1 cup meal: 1 heaping teaspoon lard; water; “galt. Mix as for cornbread. Form in round flat cakes. Drop in the pot in which the Va salad is boiling, half an hour before taking up. salad. ~~ PASTRY AND PIES. 39 PASTRY AND PIES. Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt. Sift flour and salt together; work in half the lard. Add water to make a stiff dough. Turn on a floured board and roll. Spread the remaining lard over surface, fold it, making three layers. Roll again and fit pan. Puii Paste.—To each pound of flour allow a pound of butter; use half the butter with the flour and cold water enough to mold i: roll it out quite thin and put on in small bits half the butter that remains. Dredge this with flour, roll up the paste, then roll it out again; then put on more butter and roll up as before; repeat this until the butter is all used. It must be done quickly; be careful not to handle it more than necessary. Put in a cool place until needed. Lemon Meringue.—1 cup hot water; *4 cup white sugar; 1 table- spoon butter; 1 tablespoon cornstarch, if desired; juice and rind 1 lemon

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