FOOLPROOF LEMON MERINGUE PIE FROM 1935
FOR THE PIE FILLING:
1 1/4 cups sugar
4 tablespoons cornstarch
5 tablespoons flour
1/4 cup light corn syrup
1 3/4 cup boiling water
2 teaspoons butter
4 egg yolks
2 grated lemon rinds
6 tablespoons lemon juice
1 pastry shell, baked (8 or 9 inches)
FOR THE MERINGUE:
4 egg whites
2 tablespoons sugar
Mix sugar, corn starch and flour together. Add corn syrup, and then boiling water, stirring constantly. Cook until thick over a very low flame, or in a double boiler. Add butter, egg yolks, rind and juice of lemon, and cook again for five minutes, or until thick. Set aside to cool.
When cool pour into previously baked and cooled pie shell.
Top with meringue made by beating egg whites until stiff, then add the sugar.
Set in slow oven, 250 degrees F, until meringue is set and delicately
browned. This should be about 10 minutes.
Source: Milwaukee Sentinel, Friday, Jun 21, 1935
FOR THE PIE FILLING:
1 1/4 cups sugar
4 tablespoons cornstarch
5 tablespoons flour
1/4 cup light corn syrup
1 3/4 cup boiling water
2 teaspoons butter
4 egg yolks
2 grated lemon rinds
6 tablespoons lemon juice
1 pastry shell, baked (8 or 9 inches)
FOR THE MERINGUE:
4 egg whites
2 tablespoons sugar
Mix sugar, corn starch and flour together. Add corn syrup, and then boiling water, stirring constantly. Cook until thick over a very low flame, or in a double boiler. Add butter, egg yolks, rind and juice of lemon, and cook again for five minutes, or until thick. Set aside to cool.
When cool pour into previously baked and cooled pie shell.
Top with meringue made by beating egg whites until stiff, then add the sugar.
Set in slow oven, 250 degrees F, until meringue is set and delicately
browned. This should be about 10 minutes.
Source: Milwaukee Sentinel, Friday, Jun 21, 1935
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