Lemon Meringue Pie Recipe from the Famous Green Parrot Inn at Vintage Kansas City.com

Recipies from the Famous Green Parrot Inn

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.)



Color Photographs by Elgin Smith, Kansas City, Missouri