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Lemon Merigue Pie, from Bruce Moffitt Recipes.com This is another of the recipes that my mother was famous for in the neighborhood. This pie is high, delicately browned and handsome. The taste and texture are superb. This is a dessert to remember! To do a lemon merigue pie, take: 2 tsp gelatine 2 1/4 cups sugar 3/4 cup corn starch Mix together in the top of a double boiler, then add: 1/2 cup luke warm water. Mix well, then add: 1 3/4 cup boiling water. Cook over direct heat until mixture has thickened and gone clear. Place over boiling water in double boiler for 15 minutes, stirring occasionally. Beat a little of the hot mixture into: 4 egg yolks, lightly beaten Then add yolk mixture to double boiler. Stir for 5 minutes and remove from heat. Blend in: 4 1/2 Tbl butter 6 Tbl fresh lemon juice 2 1/4 Tbl grated lemon peel Cool. When filling is luke warm, make the meringue: Meringue 4 egg whites, beat till frothy, add: 1/4 tsp cream of tartar, beat till holds point, pour in slowly while beating: 9 Tbl sugar, Beat till thick and glossy Pour filling into baked and cooled 10 inch pie shell. Top with meringue, taking care that the meringue is sealed to the pie shell all around. Bake at 450 for about five minutes, or until the meringue is lightly browned. Give pie a couple hours to set up before serving. Chef's note: If you happen to have the great good luck to live in a place that has sour ornamental orange trees, which are Seville oranges of marmalade fame, substitute the juice and peel of them for the lemon. Exquisite!! |