Give me pie, give me sweet little pies: Lemon Meringue (Part 1)

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

5-6tablesp0ons cornstarch

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.

Beat in:

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.

Meringue

Preheat oven to 325 -350 degrees

Whip until they are frothy:

3 egg whites

Add:

1/4 cream

Pork Chops Royal

Jess, Dad, owned a restaurant, The Treble Clef, in St. Louis as a young man. He was also the chef and, from what I remember, he was very inventive. I believe it was at this restaurant that he invented Pork Chops Royal. My guess as to the year is 1938 or so, maybe someone out there can give me a more accurate date. I believe this picture was taken before Mom and Dad got married, once again corrections are encouraged. This holds 2 recipes, the first is the original recipe by Jess, and the second is an updated, easier, and dare I say, tastier version by Amy Kellerman Armstrong.

Pork Chops Royal
Jess Kellerman, 1930’s

Preheat oven to 350˚F

6 – 8 pork chops or pork steaks
Brown sugar
Ketchup
1 lemon, sliced in thin slices

Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Sprinkle lightly with the brown sugar
Pour ketchup over top – cover sparingly
Place one thin slice of lemon on each pork chop

Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat

This looks pretty when served with the lemon slice and red sauce

Recipe invented by Jess Kellerman in the 1930’s

Pork Chops Royal, Updated
Amy Kellerman Armstrong, 1990’s

Preheat oven to 350˚F

6 – 8 pork chops, or pork steaks

Mix Together:
¼ cup brown sugar
½ cup ketchup
Squirt of yellow mustard
2 teaspoons dried onion
Juice from 1 lemon

Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Spread sauce over meat
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
Serve with thin slices of lemon to decorate

Recipe invented by Jess Kellerman in the 1930’s and revised by Amy Kellerman Armstrong in the 1990’s