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1 cup plus 2 tablespoons sugar
1/4 cup plus 3 tablespoons flour
1/8 teaspoon salt
1 cup water
4 egg yolks, well beaten
1 teaspoon fresh grated lemon peel
1/2 cup fresh lemon juice
2 tablespoons butter
1 1/2 cups milk, scalded
Few drops yellow food coloring
1 baked 9 inch pastry shell
Meringue
In heavy saucepan, throughly combine sugar, flour
and salt; stir in water until completely smooth.
Blend in beaten yolks, lemon peel and juice and
butter. Stir in hot milk gradually. Bring to a
boil over medium heat, stirring constantly; a
rubber spatula works well to avoid scorhing.
Boil slowly a full 5 minutes, still stirring
with spatula. Blend in food coloring; cool while
preparing meringue, then pour into baked pasry
shell. Top with meringue, sealing well at edges,
bake at 350 degrees F for 12 to 15 minutes until
the meringue is golden brown.
Cool on wire rack.
Meringue
4 egg whites
1/4 teaspoon cream of tartar
8 tablespoons sugar
Have the egg whites at room temperature. The
beaters must be free of grease or oil. (Even
the tiniest speck of fatty substances causes
loss of volume -- and volume is the whole
purpose of whipping up a meringue.)
Beat the egg whites for several seconds until
they're frothy, then add cream of tartar. Beat
on high speed until the whites have just lost
their foamy appearance and bend over slightly
when beaters are withdrawn. This is the
"soft peak" stage.
Reduce speed to medium while adding sugar,
gradually, about a tablespoon at a time. When
whites are fairly stiff but still glossy, return
to high speed until "soft peaks" are formed
again when beaters are withdrawn.
Place meringue on the hot filling in several
mounds, push it gently against the inner edge
of the pie crust, sealing well. Cover the
rest o9f the filling by swirling meringue from
edge of pie to center, forming decorative peaks
with spatula.
When the meringue is placed on hot filling there
is less chance of meringue shrinking and weeping.
In pre-heated oven, bake at 350 degrees F for
12 to 15 minutes until the meringue is golden brown.
Source: Charleston, SC News and Couriner, Friday, July 7, 1972
1/4 cup plus 3 tablespoons flour
1/8 teaspoon salt
1 cup water
4 egg yolks, well beaten
1 teaspoon fresh grated lemon peel
1/2 cup fresh lemon juice
2 tablespoons butter
1 1/2 cups milk, scalded
Few drops yellow food coloring
1 baked 9 inch pastry shell
Meringue
In heavy saucepan, throughly combine sugar, flour
and salt; stir in water until completely smooth.
Blend in beaten yolks, lemon peel and juice and
butter. Stir in hot milk gradually. Bring to a
boil over medium heat, stirring constantly; a
rubber spatula works well to avoid scorhing.
Boil slowly a full 5 minutes, still stirring
with spatula. Blend in food coloring; cool while
preparing meringue, then pour into baked pasry
shell. Top with meringue, sealing well at edges,
bake at 350 degrees F for 12 to 15 minutes until
the meringue is golden brown.
Cool on wire rack.
Meringue
4 egg whites
1/4 teaspoon cream of tartar
8 tablespoons sugar
Have the egg whites at room temperature. The
beaters must be free of grease or oil. (Even
the tiniest speck of fatty substances causes
loss of volume -- and volume is the whole
purpose of whipping up a meringue.)
Beat the egg whites for several seconds until
they're frothy, then add cream of tartar. Beat
on high speed until the whites have just lost
their foamy appearance and bend over slightly
when beaters are withdrawn. This is the
"soft peak" stage.
Reduce speed to medium while adding sugar,
gradually, about a tablespoon at a time. When
whites are fairly stiff but still glossy, return
to high speed until "soft peaks" are formed
again when beaters are withdrawn.
Place meringue on the hot filling in several
mounds, push it gently against the inner edge
of the pie crust, sealing well. Cover the
rest o9f the filling by swirling meringue from
edge of pie to center, forming decorative peaks
with spatula.
When the meringue is placed on hot filling there
is less chance of meringue shrinking and weeping.
In pre-heated oven, bake at 350 degrees F for
12 to 15 minutes until the meringue is golden brown.
Source: Charleston, SC News and Couriner, Friday, July 7, 1972
