| |
| Pie |
|
| 1 cup |
|
water |
|
| 1 cup |
|
sugar |
|
| 2 Tbs |
|
flour |
|
| 2 Tbs |
|
cornstarch |
|
| 3 |
|
egg yokes |
|
| 1 |
|
juice and rind, from a lemon |
|
| 3 Tbs |
|
butter |
|
| 1/4 tsp |
|
salt |
|
| 1 |
|
baked pie shell |
|
| Meringue |
|
| 3 |
|
egg whites |
|
| 6 Tbs |
|
sugar |
|
|
|
| |
| 1 |
Beat egg yokes and blend with water. Gradually stir into dry ingredients. Cook over a medium heat stirring constantly until thick and bubbly. Stir in grated lemon rind and lemon juice. Add butter and stir well. Cool and pour into baked pie shell. Top with meringue. |
| 2 |
Beat egg whites until stiff and forms peaks. Add sugar and spread onto pie. Top pie and brown. |
| 3 |
Heat in 350° oven till meringue is golden brown. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Emma Foster Collection
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |