Vintage Kansas City .com
Pie and Pie Crust Recipes from the Famous Green Parrot
 

LEMON MERINGUE PIE

5 tb. cornstarch   4 tb. all purpose flour
1-1/2 c. sugar 1 tsp. salt
3 egg yolks 2-1/4 c. boiling water
1/2 c. and 1 tb. lemon juice 1-1/2 tsp. grated lemon rind
1 tsp. butter  
 

Mix flour, cornstarch, salt and sugar, add boiling water, and cook until thickened, in top of double boiler.  Blend in slightly beaten egg yolks, and cook two minutes longer.  Blend in lemon juice, grated rind, and butter.  Cool.   Pour into baked 9-inch pie shell.  (Limes may be used in place of lemons.)

MERINGUE

3 egg whites   1/4 tsp. cream of tartar
6 tb. sugar  
 

Beat egg whites with cream of tartar until stiff enough to hold a point, then gradually beat sugar in, continuing beating until mixture is stiff and glossy.  Pile lightly on pie filling, making sure filling is completely covered.  Bake 15 to 20 minutes in slow oven (300 F.)

Bread Recipes Green Parrot Fried Chicken and more Main Dishes Salad and Salad Dressing Recipes Vegetable and Side Dish Recipes Recipes for Cakes at the Green Parrot Inn Pie and Pie Crust Recipes
 

Color Photographs by Elgin Smith, Kansas City, Missouri

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