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| LEMON MERINGUE PIE |
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- 9-inch pie crust
- 1½ tablespoons shortening
- 8 tablespoons flour
- 1 cup sugar
- ¼ teaspoon salt
- 2 cups water
- 2 egg yolks, beaten
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- Juice of 1 lemon
- Grated rind of ½ lemon
- 2 tablespoons confectioners'
sugar
- 2 egg whites, stiffly beaten
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Melt shortening. Add flour, sugar, salt, water, and yolks. Mix
well. Cook over hot water until thick, stirring constantly. Remove
from fire, add lemon juice and rind and mix well. Pour into the
baked pie crust. Cover top with meringue made by beating the
confectioners' sugar into egg whites. Bake at 325° F. until
a delicate brown, about 15 minutes. |
Purchase pie
cookbooks
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