Sweet Baked Goods Lemon Meringue

lemon meringue
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(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

2 rinds from small lemons, juice from 1.​
2 cups sugar​
1/2 cup butter​
1/2 cup cream, or sweet milk​
6 eggs, beaten separately​
1 puff pastry undercrust​

Instructions:

The rind of two small lemons and the juice of one.​
2 cupfuls sugar​
1/2 cup butter​
1/2 cream (or sweet milk)​
6 eggs, beaten separately.​
Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste. - Mrs. H.​

Photo by Kenny Louie, CC-2.0
 
Last edited by a moderator:
One of my Mom's favorites was Dinah Shore's daytime show. She always had a cooking segment and would have different celebrities with their recipes.

I have 2 of her cookbooks, "Someone is in the Kitchen with Dinah" and "The Dinah Shore American Kitchen".
You are starting to date yourself with that one.remember her famous singing commercial "See The USA in your Chevrolet".
 
Just love Lemon Merginue Pie. But sometimes it is good just to have lemon pudding. My Mom liked lemon pudding. Here is her recipe. It is easy and so tasty.

Lemon Pudding

1 quart milk
1 tablespoon butter
1 3/4 cups sugar
3 tablespoons cornstarch
4 egg yolks
1 1/2 tablespoon pure lemon extract

Heat milk and butter in a double boiler. Mix sugar and cornstarch and small amount of milk to make a smooth paste. Add egg yolks and mix thoroughly. Pour into hot milk, stirring constantly. Allow to thicken and add lemon extract to taste.

Remove from heat and serve warm.
 
View attachment 121297

Lemon flavored custards and puddings date back to Medieval times. Meringue was actually perfected in the 17th century.

The Lemon Meringue Pie as we know today is a product of the 19th century. It originated in Victorian England and was known as Lemon Chester Pudding.

It was popular in America in the 19th century. This recipe is from "Civil War Recipes Receipts from the Pages of Godey's Lady's Book".

Lemon Pie (1863) with Meringue

Take four lemons, grate the rind, squeeze the juice, chop the pulp very fine, four teacups of sugar, the yelks of six eggs, two teacups of milk, four tablespoonfuls of cornstarch; beat well together and bake (in a pie crust), beat the whites of the eggs with six tablespoonfuls of white sugar to a froth; when the pies are baked, put the froth (Meringue) over them, and set them in oven for five minutes."
My favorite pie. I love almost anything made with lemons.
 
Lemon Meringue Pie is my favorite pie. No one else in the family likes lemon so I usually just buy one of "Marie Callendar's Frozen Lemon Meringue Pie" when I'm craving one. I don't usually buy pre-made pies that I didn't make but they are actually pretty good.
 

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