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MERINGUE LEMON PIE For Pie Shell: 1 tsp. vinegar or cream or tartar 3 egg whites 1 c. sugar Lemon Filling: 4 beaten egg yolks 1 c. sugar 1/3 c. lemon juice 1/2 tsp. salt 1 Tbsp. gelatin 1/2 c. cold water 1 tsp. grated lemon rind 4 egg whites, stiff whipped cream Add vinegar or cream of tartar to egg whites and beat stiff. Gradually add 1 cup sugar. Spread evenly in large 10-inch buttered pie pan. Bake 1 hour at 275 degrees until delicately brown. Then cook egg yolks, 1/2 cup sugar, lemon juice and salt in double boiler to custard consistency. Stir constantly. Add gelatin softened with water and lemon rind. Chill. When it begins to thicken, fold in egg whites with 1/2 cup sugar. Pour into meringue shell (baked) and chill 2 to 3 hours. Spread with whipped cream. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |