1 pie shell, baked & cooled
2 cup ; water
1/3 cup cornstarch
1/2 cup fruit sweet 2/3 c if you like it sw, eet
2 egg yolk, slightly beaten
1 tbsp butter
2/3 cup lemon juice
2 tsp lemon peel, grated
MERINGUE
4 egg whites
1/2 tsp cream of tartar
2 tbsp fruit sweet
2 tsp vanilla
Directions
Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in
saucepan. Add remaining water and Fruit Sweet. Stirring constantly
over medium heat, cook, until mixture thickens and boils. Boil 1
minute. remove from heat. Stir half of mixture into egg yolks, then
blend this back into hot mixture. Stir and cook 2 more minutes.
Remove from heat and stir in butter, lemon juice and peel. Pour into
crust.
Meringue: Beat whtes and cream of tartar until fluffy. Slowly, add
Fruit Sweet and continue beating until stiff and glossy. Beat in
vanilla. Heap onto hot filling, sealing meringue to edge of crust.
Bake 5-7 minutes, until golden.
(Fruit Sweet is made of peach and pear juices and pineapple syrup. It
is available from Wax Orchards; RR 4 Box 320; Vashon Island, WA 98070)
Servings: 10 servings
Lemon Meringue Pie (Fruit Sweet) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Academics have traced the existence of recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some clay tablets in the Sumerian language describing the preparation 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`. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the Roman chefs used many spices, including a few you will know such as thyme, mint and parsley. Closer to modern times, there are two interesting cookery books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the upper classes of those days. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, such as rosemary and coriander. The introduction of these new tastes prompted a surge in recipe publications, some of which are kept safe in private collections. During the succeeding few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing popular recipes of the day. By the arrival of the 1900s, cooking books were increasing in popularity mostly due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Lemon Meringue Pie (Fruit Sweet) recipe.
