Lemon Meringue Pie

Ingredients

• 4 eggs
• Ye teaspoon salt
• 3 tablespoons lemon juice
• 1 pint heavy cream, whipped
• 1 cup sugar
• cream of tartar
• 0.5 cup sugar
• Juice and grated rind of 1 lemon
• 1 tablespoon butter
• 1.5 cups hot water
• 3 egg whites
• 6 teaspoons xxxx sugar

Method

1. 1

   Sift together 1 cup sugar and cream of tartar.

2. 2

   Beat egg whites at high speed until glossy and stiff.

3. 3

   Gradually add sugar mixture while beating, scraping bowl with rubber scraper, to a stiff meringue.

4. 4

   Line bottom and sides of a well greased 9-inch pie plate with meringue, hollowing out center slightly and being careful not to spread meringue too close to rim.

5. 5

   Bake in oven 275° for 1 hour.

6. 6

   Cool.

7. 7

   Place egg yolks in small saucepan, beat slightly.

8. 8

   Blend in 0.5 cup sugar, lemon juice, rind and salt.

9. 9

   Cook over medium heat until very thick.

10. 10

    Remove from heat and cool.

11. 11

    Fold half the whipped cream into lemon-egg mixture.

12. 12

    Fill center of meringue shell and spread remaining whipped cream on top.

13. 13

    Chill 24 hours in refrigerator before serving.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 51. The excerpt below is the record exactly as published.

4 eggs Ye teaspoon salt 3 tablespoons lemon juice 1 pint heavy cream, whipped Sift together 1 cup sugar and cream of tartar. Beat egg whites at high speed until glossy and stiff. Gradually add sugar mixture while beating, scraping bowl] with rubber scraper, to a stiff meringue. Line bottom and sides of a well greased 9-inch pie plate with meringue, hollowing out center slightly and being careful not to spread meringue too close to rim. Bake in oven 275° for 1 hour. Cool. Place egg yolks in small saucepan, beat slightly. Blend in % cup sugar, lemon juice, rind and salt. Cook over medium heat until very thick. Remove from heat and cool. Fold half the whipped cream into lemon-egg mixture. Fill center of meringue shell and spread remaining whipped cream on top. Chill 24 hours in refrigerator before serving. SARA HUNEYCUTT LEMON PIE 1 cup sugar 3 egg yolks 1142 tablespoons cornstarch 1 teaspoon salt Juice and grated rind of 1 1 tablespoon butter lemon 142 cups hot water Meringue 3 egg whites 6 teaspoons xxxx sugar

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