White Lemon

Remember those delicious pies when you visited the house of grandmother as a child? Bring taste to your table and share your own memories with your own children. The following pie recipes old fashion of my vintage collection that will surely bring mouth-watering memories. Pick your favorite or try them both; Pie lemon meringue or Mom's Chocolate Meringue Pie Wilburn.

MOM'S CHOCOLATE Wilburn Meringue
This recipe was the mother the duo of country music and Grand Old Opry Stars, "The Wilburn Brothers." She said it was the cake she baked more often when they were boys growing up in Missouri.

1 cup sugar
4 tablespoons cocoa, the level
4 tablespoons flour, level
Yolks 3 large eggs, save whites for meringue
1 / 4 stick butter or margarine
1 1 / 4 cups sweet milk
1 tsp to vanilla tea
1 9 "pie shell, baked

Mix sugar, cocoa, flour and 1 / 4 cup milk, mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in double boiler until thickened. Pour into baked pie shell. Cover with Meringue Topping listed below.

For the Meringue Topping:

Whites 3 large egg
1 / 4 c. Tea Vanilla
2 1 / 2 c. tablespoons sugar

Beat the egg whites until stiff. Add vanilla and 1 / 2 tablespoon sugar. Continue to beat. Gradually add remaining sugar. Pile the meringue over cake, spreading all the way to the crust to seal the edges. Bake in oven at 300 degrees until meringue is golden, about 8 to 10 minutes.

Lemon Tart Meringue
This recipe is a magazine clipping of old women.

1 pie crust baked shell slightly
1 1 / 3 cups sugar
1 / 3 cup cornstarch
1 1 / 2 cups warm water
Yellow 5 large egg whites aside for meringue
1 tsp tablespoon lemon zest
1 / 2 cup fresh lemon juice
2 tablespoons cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. With a whisk, stir in 1 1 / 2 cups warm water, egg yolks and lemon juice. Move the mixture to a boil, stirring. Boil, stirring, for about 1 minute until translucent and thick. Remove from heat, stir in zest and butter until butter is melted and mixed in. Pour into the prebaked crust slightly. Make meringue and top pie.

Meringue:

Whites of 5 large eggs used in PIE
1 / 2 c. Tea cream of tartar
3 / 4 cup sugar

Beat egg whites and cream of tartar in large bowl at low speed of electric mixer until they form soft peaks. Increase speed to medium-high heat and add the sugar a little at a time, beating just until stiff peaks form. Pour over lemon meringue filling and sealing the spread on the edges of pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving. Leftovers should be refrigerated.

Enjoy!