Lemon Meringue Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
crumb crust or 9-inch baked pastry shell
1 envslope unflavored gelatin
1/4 cp cold water
1 cp sugar
1/4 tsp salt
1 - Prepare crust.
2 - Bake and let cool
3 - Soften gelatin in cold water 5 minutes,then dissolve over hot water..
4 - Cut peel from half of lemon, lengthwise.
5 - Discard this peel.
6 - Cut lemon into 8 small pieces and remove the seeds.
7 - Add few pieces at a time to blender.
8 - Cover container and let run.
9 - Add pieces of lemon until all have been cut very fine.
10 - Stop blender and scrape down sides.
11 - Add dissolved gelatin.
12 - Start blender.
13 - Add egg yolks one at a time.
14 - Add 1/2 cp sugar and the salt.
15 - Blend until sugar is dissolved.
16 - Pour mixture into small bowl and chill until partially set.
17 - Beat egg whites in mixing bowl until they stand in soft points shen beater is removed.
18 - Gradually add remaining 1/2 cp sugar to whites and beat until stiff peaks are formed.
19 - Fold semi-thickened gelatin into egg whites.
20 - Pour into pie shell.
21 - Chill until firm.
Makes 6 servings.