Lemon Meringue Pie - 1930s

1/2 cup water

7 Tablespoons cornstarch

1 1/2 cups water

1 1/4 cups sugar

3 egg yolks, slightly beaten

1 lemon (grated rind and juice)

1 Tablespoon butter

1 Baked Pie Shell

Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cool and pour into pie shell. Top with meringue. (see below)

Meringue:

2 egg whites

6 Tablespoons sugar

1/2 teaspoon vanilla or 1 teaspoon lemon juice

Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Add vanilla or lemon juice. Pile lightly on filling in baked pie shell. Bake in slow oven (325) for 15 minutes or until firm and delicately browned.

Source: What Shall I Cook Today?, Spry Shortening, 1930s, Lever Brothers Co.