Lemon Meringue Pie

Ingredients

• 1 teaspoon grated lemon rind
• 2 eggs, separated
• 4 teaspoons cream of tartar
• 4 tablespoons sugar
• 1 baked 8-inch pie shell
• 1 1/3 cups (15 oz. can) Eagle Brand Sweetened Condensed Milk
• 1/2 cup lemon juice

Method

1. 1

   Blend Eagle Brand sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks.

2. 2

   Pour into cool pie shell.

3. 3

   Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak.

4. 4

   Add sugar gradually, beating until stiff but not dry.

5. 5

   Pile lightly on filling.

6. 6

   Bake in slow oven (325 degrees F.) 15 minutes or until lightly browned.

7. 7

   Cool.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 32. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE 1 teaspoon grated lemond rind or 4% teaspoon le- mon extract 2 eggs, separated 4 teaspoon cream of tartar* 4 tablespoons sugar 1 baked 8-inch pie shell 1 1/3 cups (15 oz. can) Eagle Brand Sweetened Con- densed Milk % cup lemon juice Blend Eagle Brand sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks. Pour into cool pie shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on filling. Bake in slow oven (325 degrees F.) 15 minutes or until lightly browned. Cool. *May be omitted but it makes a more stable meringue. Mrs. “D. B.” Rogerson. LEMON MERINGUE PIE 4 tbsps. lemon juice 34 cup sugar Grated rind of % lemon 3 tbsps. corn starch 1 tbsp. butter 3 eggs 1, tsp. salt 1 cup cold water Mix cornstarch, cold water and salt. Place over the fire and stir constantly until thickened. Place over steam until the cornstarch is thor- oughly cooked, about 10 minutes. Add the sugar, lemon juice and rind, butter, and beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour the mixture into baked pie shell and cover with meringue, made by beat- ing the egg whites until stiff, and adding 3 tablespoons of sugar and a pinch of salt. Bake at a low temperature, 250 degrees F., for 20 minutes, then raise the temperature until meringue is light brown. Mrs. John A. Manning. newts: THE WILLIAMSTON COOK BOOK LEMON PIE 1 baked pastry shell Juice and rind of one large 3 egg yolks lemon 1 cup sugar 3 tablespoons self-rising 2 tbsp. butter flour ¥% cup milk or water Beat egg yolks, add the other ingredients, cook over hot water until mixture is thick or of jelly consistency. Pour into pastry shell, cover with meringue, and bake in a slow oven, 300 degrees F., about 15 minutes. Mrs. W. C. Manning, Jr. REFRIGERATOR LEMON PIE 1 can sweetened cond. milk 3 tbsps. sugar 2 small boxes vanilla wafers Juice of three lemons 3 egg yolks, 3 eggs whites Rind of 14% lemons Beat egg yolks, add milk, grated lemon rind and lemon juice; mix well. Roll the vanilla wafers with a rolling pin to make fine crumbs and line a well buttered pie plate with them. Pour in the lemon mixture and top with a meringue of stiffly beaten egg whites and sugar. Bake in a moderate oven (375 degrees) 15 minutes until the meringue is slightly brown. Chill in refrigerator 2 or 3 hours. MrssJe be barnbn| MILE HIGH CHIFFON PIE 4 beaten egg yolks Y% cup cold water 1 teaspoon grated lemon rind

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