Ryzon Lemon Meringue Pie

Ingredients

• 3/4 cupful (6 ounces) sugar
• 3 level tablespoonfuls cornstarch
• 1 cupful (1/2 pint) boiling water
• 1 tablespoonful (1/4 ounce) butter
• 3 egg yolks
• 1 lemon rind, grated
• 4 tablespoonfuls lemon juice
• 3 egg whites
• 3 level tablespoonfuls (1 1/2 ounces) sugar
• 1/2 tablespoonful lemon juice
• Ryzon flaky pastry, see page 58.

Method

1. 1

   Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes.

2. 2

   Add butter, egg yolks well beaten, grated rind and lemon juice.

3. 3

   Remove from the fire and cool.

4. 4

   Line a pie plate with Ryzon pastry, cutting the pastry larger than the plate and building up a rim; pinch with the fingers first dipped in flour.

5. 5

   Pour in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done.

6. 6

   For Meringue: Beat whites of eggs until stiff, add gradually sugar and lemon juice, and continue beating for two minutes.

7. 7

   Pile on the top of the pie and return to the oven to brown lightly.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 51. The excerpt below is the record exactly as published.

^ cupful (6 ounces) sugar. I level teaspoonfiil powdered cinnamon. I level teaspoonful powdered ginger. }4 level teaspoonful salt. i^lsvel cupfuls (J^ pint) steamed and strained pumpkin. 3 eggs. I }^ cupfuls ( J^ pint) milk. }4 cupful (i gUl) cream. I tablespoorSul melted butter. Ryzon flaky pastry, see page 58. Put sugar into a bowl, add spices, salt, pump- kin, eggs slightly beaten, milk, cream and butter. Mix and pour into a pastry lined pie plate and bake in a moderate oven for three-fourths of an hour. Cool and serve. Sufficient for one pie. RYZON MINCE PIES Ryzon chopped pastry, see page 59. 2 pounds (8 cupfuls) boiled lean beef (chopped). 2 level cupfuls {}4 pound) chopped suet. 2 level cupfuls (i pound) seeded raisins. 2 level cupfuls (12 ounces) sultana raisins. 8 level cupfuls (2 pounds) currants. 2 level cupfuls {}4 pound) chopped candied citron peel. I level cupful (^ pound) blanched and chopped almonds. 1 level tablespoonful salt. 2 level tablespoonfuls powdered cinnamon. I level tablespoonful powdered mace. I level tablespoonful powdered nutmeg. I level tablespoonful powdered allspice. 5 level cupfuls (2>^ pounds) sugar. 4 pounds peeled and chopped apples. 4 lemons. 1 cupful {}4 pint) brandy. 2 cupfuls (l pint) sherry wine. Put beef into a large mixing bowl, add sueti fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine. Mix well and allow to stand over night, then mix again and divide into jars and seal. This mince meat will keep all winter in a, cool place. Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies. For two mince pies : — Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm — not HOT. RYZON BAKEWELL PIE Ryzon short or flaky pastry. See pages 56, 58. 3 level tablespoonfuls jam or jelly. 4 tablespoonfuls (2 ounces) butter. 6 level tablespoonfuls (3 ounces) sugar. 4 eggs. yi teaspoonful lemon extract. }4 level teaspoonful Ryzon. 4 level tablespoonfuls (i ounce) flour. I level tablespoonful powdered sugar. Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon. Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. , Pile on top of the pie and brown lightly in the oven. Serve hot or cold. If liked, the meringue may be placed around the pie. RYZON PARISIAN APPLE PIE Thinly sliced apples. I level cupful {yi potiiid) sugar. yi level teaspoonful grated nutmeg. I tablespoonful lemon juice. yi cupful {yi gill) water. 1 tablespoonful (yi ounce) butter. 2 eggs, separated. I level teaspoonful Ryzon. I level cupful (4 ounces) flour. yi level teaspoonful salt. ^ cupful {lyi gills) milk. Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water. Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in Ryzon, flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft. Beat up whites of eggs to a stiff froth, then add two tablespooiifuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk. Sufficient for six persons. RYZON DEEP APPLE PIE Ryzon chopped pastry, see page 59. 8 to 12 tart apples. I level cupful {yi pound) sugar. yi level teaspoonful powdered cinnamon. yi level teaspoonful grated nutmeg. Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprin- kle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half. RoU a strip of RyzoN pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the full- ness thrown back in the center. Pinch cover to the rim and bake in a moderately hot oven until apples are tender. Sufficient for six persons. Sometimes deep apple pie is served with cream cheese. Mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt. Put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern. Serve hot. 62 RYZOx\ LEMON MERINGUE PIE ^ cupful (6 ounces) sugar. 3 level tablespoonfuls cornstarch. I cupful {yi pint) boiling water. I tablespoonful {}4 ounce) butter. 3 egg yolks. 1 lemon rind, grated. 4 tablespoonfuls lemon juice. Ryzon flaky pastry, see page 58. For Meringue: 3 egg whites. 3 level tablespoonfuls {i^/i ounces) sugar.

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