TO-DAY’S RECIPE
Each Saturday a recipe or hint will bo published in this space, specially recommended by the Home Science Extension Bureau Service.
LEMON MERINGUE PIE FILLING
(All measurements level.) AVater, 1J cups. Cornflour, 4oz. Egg yolks, 1. Sugar, 3 tablespoonfuls. . Lemons, 1. For meringue : Egg whites, 1. Sugar, 2 tablespoonfuls. Method: Mix cornflour . until smooth with half a cup of the water. Boil the remaining water and sugar, add this to the mixed cornflour. Boil for smiu, stirring all the time. Cool a little, add the beaten egg yolks. Lastly, add the lemon juice. Fill pie-shells, cover _ with meringue, and brown lightly in the oven. Temperature for meringue over pie filling is 250 deg Fahrenheit for 20m in.
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https://paperspast.natlib.govt.nz/newspapers/ESD19340407.2.153.1
Bibliographic details
Evening Star, Issue 21689, 7 April 1934, Page 20
Word Count
119TO-DAY’S RECIPE Evening Star, Issue 21689, 7 April 1934, Page 20
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