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Royal Meringue Recipe

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This recipe for Royal Meringue is from 60 Years of Steam-Era, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base Meringue

4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar

Filling

4 egg yolks,
½ cup sugar,
Pinch of salt
Juice and zest of one lemon
1 Tbsp. butter.



Topping
1 pint whipping cream until thick
Directions:
Directions:
Base Meringue
Beat together egg whites and cream of tartar
until frothy .
Continue beating & add sugar slowly until glossy
and stiff
Pour into buttered pie plate

Bake 325º for 1 hour. Let cool (can be done a day ahead)

Filling
Whisk together in double boiler
yolks, sugar, pinch of salt and the juice and zest.
Cook until thick and stir in butter.
Cover with plastic wrap and let cool completely

Finishing
Whip 1 pint whipping cream until thick
Mix ½ whipping cream with filling and cover meringue
Use remaining whipping cream as icing for the meringue.
Cool several hours or overnight.
Personal Notes:
Personal Notes:
This recipe was one of the best loved "Ladies Luncheon " desserts in Canada in the 1920's. It is just as good now!

 

 

 

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