| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 1 | Pie | |
INGREDIENTS
| 6 | sl | Bread; approximately |
| 1 | c | Sugar |
| 3 | Egg yolks; slightly beaten | |
| 1 | lg | Lemon; juice of |
| 1 | tb | Butter |
| 1 | Pie shell; 9", baked | |
| 3 | Egg whites | |
| 3 | tb | Sugar |
INSTRUCTIONS
Cut crusts from bread slices. Dip slices in bowl of water to soften; squeeze out water. Use enough bread to make 1 cup, but do not pack too tighlty. Put bread, sugar, egg yolks, lemon juice and butter in top of double boiler. Cook until mixture thickens; then spoon into pie shell. Beat egg whites until frothy; gradually add sugar, and continue beating until mixture forms peaks. Spread meringue over filling. Bake at 350 degrees about 20 minutes or until meringue is brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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