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MARY'S LEMON MERINGUE (MADE WITH MILK)

(German) - (Pennsylvania Germans)







Line two large pie-tins with pie crust, prick with a fork before
placing crusts in oven to bake. When baked stand aside to cool while
you prepare the following filling: The juice and grated rind of 1
lemon, 1 pint sweet milk, 1 cup sugar, yolks of three eggs, 3
tablespoonfuls flour, butter size of a walnut. Cream together sugar,
flour, yolks of eggs, then add lemon, mix well then add to the scalded
milk on the range and cook until thick. Let cool, but do not allow to
become quite cold, spread on the two crusts, which have been baked.
When quite cold add 3 tablespoonfuls of sugar to the stiffly beaten
whites of the three eggs, spread on top of pies, sift 1 tablespoonful
pulverized sugar on top of meringue and set in a quick oven until fawn
color. Serve cold.
When mixing pie dough, should you have mixed more than needed at one
time, line _agate_ pie-tins with crust (never stand away in tin). They
may be kept several days in a cool place and used later for crumb
cakes or custards. Or a crust might be baked and used later for lemon
meringues, etc.











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