Foolproof Lemon Meringue Pie from 1935

Foolproof Lemon Meringue Pie from 1935

Pie filling:
1 1/4 cups sugar
4 tablespoons cornstarch
5 tablespoons flour
1/4 cup light corn syrup
1 3/4 cup boiling water
2 teaspoons butter
4 egg yolks
2 grated lemon rinds
6 tablespoons lemon juice

1 pastry shell, baked (8 or 9 inches)

Meringue:
4 egg whites
2 tablespoons sugar

Mix sugar, corn starch and flour
together. Add corn syrup, and then
boiling water, stirring constantly.
Cook until thick over a very low
flame, or in a double boiler. Add
butter, egg yolks, rind and juice
of lemon, and cook again for five
minutes, or until thick. Set aside
to cool. When cool pour into
previously baked and cooled pie
shell.

Top with meringue made by
beating egg whites until stiff,
then add the sugar.

Set in slow oven, 250 degrees F,
until meringue is set and delicately
browned. This should be about
10 minutes.

Source: Milwaukee Sentinel, Friday, Jun 21, 1935