1 1/2 cup sugar
3 tbsp cornstarch
3 tbsp all-purpose flour
1 dash salt
1 1/2 cup hot water
3 slice beaten egg yolks
1/2 tsp grated lemon peel
2 tbsp butter or margarine
1/3 cup lemon juice
1 9 inch baked pastry shell
3 egg whites
1 tsp lemon juice
6 tbsp sugar
1 preheat oven to 350f.
Directions
In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually blend in water. Bring to boiling over high heat, stirring
constantly. Reduce heat to medium; cook and stir for 8 minutes more.
Remove from heat.
Stir small amount hot mixture into egg yolks; return to hot mixture.
Bring to a boil over high heat, stirring constantly. Reduce heat to
low; cook and stir for 4 minutes longer. Remove from heat. Add lemon
peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire
surface with clear plastic wrap; cool for 10 minutes. Now pour into
cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft
peaks form. Gradually add 6 tablespoon sugar, beating till stiff
peaks form and sugar is dissolved. Spread meringue over filling,
sealing to edges of pastry. Bake in moderate oven (350F) for 12 to
15 minutes or till meringue is golden. Cool thoroughly before serving.
Posted by Stephen Ceideburg Dec 19 1989.
Servings: 1 pie
Lemon Meringue Pie (Ceideburg) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into ancient history, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old recipes were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there were a couple of cookery books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is popular today, but instead descriptions of the types of meals eaten by the upper classes of that period. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like basil and coriander. These new spices and herbs was responsible for an explosion in recipe books, many of which are now in private collections. Over the following few centuries, the rich and powerful families of the West competed to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, cookery books are highly popular mostly as a result of better eduction, people having increased spare time and a general increase in wealth. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Lemon Meringue Pie (Ceideburg) recipe.
