"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meringue for pies Recipe

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This recipe for Meringue for pies, by , is from The Godsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leanne Godsey
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 egg whites (or more)
6 T sugar

Directions:
Directions:
beat the egg whites until they form peaks, slowly add the sugar while you continue to beat it with the electric mixer. Continue beating until the mixture stands in stiff peaks, and then beat it a little longer because it has to be really stiff! Pile on hot pie filling (lemon or whatever) and make sure the meringue touches the crust all the way around to form a natural seal. Bake at 375 for 15 minutes or until delicately browned. Cool at least 4 hours before serving.

Personal Notes:
Personal Notes:
Genevieve Marie Pontius was an artist in meringue. She would make it beautifully, usually using more than 3 whites. Sometimes it weeps when cooked. I don't know why but mine does that frequently.

 

 

 

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