PIES AND PASTRIES

LEMON MERINGUE PIE

“Smooth, light and tangy—with a puff of meringue.”

24 cup sugar
4 tablespoons
cornstarch

Ya teaspoon salt
1% cups water
2 teaspoons grated
lemon rind
2 egg yolks
VY cup sugar
2 teaspoons butter
Ya cup lemon juice

2 egg whites

Ya teaspoon cream of

tartar

4 tablespoons sugar

16

(9” pie)

PREPARE. . .and bake one 9” pastry shell.

MEG agin swe 24 cup sugar, cornstarch and salt in saucepan. Add
water and lemon rind.

ks eter over low heat, stirring constantly, until mixture is
thick and clear. Allow to bubble one minute.

BEAT........ egg yolks; then add 44 cup sugar. Add part of hot
mixture; blend, and gradually add to mixture in
saucepan, stirring constantly. Cook 2 minutes.

REMOVE... .from heat, add butter and lemon juice. Cool.
POUR. i;:..: into cooled, baked 9” pie shell. Cover with meringue.

BROWN..... in hot oven, 425°F., about 5 minutes, watching closely
. to avoid overbrowning. :

MERINGUE

Note: For a higher, fluffier meringue, use 3 egg whites, 14 teaspoon
cream of tartar and 6 tablespoons sugar.

ALLOW..... egg whites to stand at room temperature for at least
30 minutes. Egg whites beat up to greater volume if
not too cold.

BEAT. .. .<asvi egg whites and cream of tartar until frothy but not
stiff; gradually beat in sugar, 1 teaspoon at a time,
continuing to beat until mixture is glossy and stands
in soft peaks.

it Caer meringue on cooled filling in pie. Spread toward edge
so that it touches crust all around.

pape. browned pie cool at room temperature away from
drafts. i