I was just going over the recipe for the Lemon Pie and realized the Meringue recipe was on the following page. Here it is. Let me know if you also need the recipe for the pie crust.
by SocialChefMark
2 Comments
icephoenix821
*Image Transcription: Book Page*
—
#MERINGUE FOR PIE ##8-INCH PIE 2 egg whites ¼ teaspoon cream of tartar ¼ cup sugar ¼ teaspoon vanilla
##9-INCH PIE 3 egg whites ¼ teaspoon cream of tartar 6 tablespoons sugar ½ teaspoon vanilla
##10-INCH PIE 4 egg whites ¼ teaspoon cream of tartar ½ cup sugar ¾ teaspoon vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. *Do not underbeat.* Beat in vanilla.
##VARIATION – *Brown Sugar Meringue:* Substitute brown sugar (packed) for the granulated sugar.
QuietEffect
Oooh… it’s never occurred to me to substitute brown sugar.
2 Comments
*Image Transcription: Book Page*
—
#MERINGUE FOR PIE
##8-INCH PIE
2 egg whites
¼ teaspoon cream of tartar
¼ cup sugar
¼ teaspoon vanilla
##9-INCH PIE
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon vanilla
##10-INCH PIE
4 egg whites
¼ teaspoon cream of tartar
½ cup sugar
¾ teaspoon vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. *Do not underbeat.* Beat in vanilla.
##VARIATION
– *Brown Sugar Meringue:* Substitute brown sugar (packed) for the granulated sugar.
Oooh… it’s never occurred to me to substitute brown sugar.