Amy's recent visit to Kimberly's house inspired a ton of baking and eating. Amy brought many lemons - so we decided to make lemonaide, lemon meringue pie, avglomeno soup and lemon bars. Lemon must have been in the air - as Martha decided to post a lemon meringue pie at the same time! We used the original recipe from the Original Betty Crocker Cookbook, a recipe Ada Ruth used, but had we only had this recipe as well we could have made both versions!!
Lemon Meringue Pie
Prepare a baked pie shell.
Combine in the top of a double boiler:
1 cup sugar
1/8 teaspoon salt
Add very gradually:
2 cups water or milk
Stir and cook these ingredients over (not in) hot water for about 8 to 12 minutes until the mixture thickens. Cover and cook for 10 minutes more. Stir occasionally. Remove the mixture from the heat.
pour a little of it over
3 beaten egg yolks
Beat this and return it to the mixture in the double boiler. Cook and stir gently, stillover boiling water, ab out 5 minutes more. Remove from heat.
3 Tablespoons butter
1/3 cup lemon juice
2 teaspoons finely grated lemon rind
Note: If you want a more lemony flavor add more rind--not more juice. Cool the custard by stirring very, very gently to relase any steam whch might thin the filling. Pour it cool into the cold pie shell
Cover with a meringue made with the 3 egg whites.
Preheat oven to 325 -350 degrees
Whip until they are frothy:
3 egg whites