"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Lemon Meringue Salad, by Ronda Wright, is from Cooking to Cure Cancer ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. sugar 2 Tbsp. cornstarch 2 1/2 c. water, divided 1 4 oz. pkg lemon gelatin 1 beaten egg 1 Tbsp butter 1 1/2 Tbsp lemon juice
Mix sugar, cornstarch and 1 c. water; cook until thick. Simmer one minute. Add egg and cook on minute. Remove from heat. Add butter and lemon juice. Cool. Soften gelatin by using 1 1/2 c. water. Beat the two mixtures together and set until firm. May be served with whipped cream as a dessert.
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