ISO: ISO: MarshaTbay, here is the LEMON MERINGUE RECIPE you asked for, sorry it took so long :)

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diannecerkvenik64

Well-known member
Marsha, you requested this recipe on thread #8651, I really forgot, please except my apologies. Dianne

LEMON MERINGUE PIE

Ingredients:

½ cup flour

1 ¼ cups sugar (additional for Meringue)

½ teaspoon salt

3 egg yolks – Save the 3 egg whites for Meringue

1 ½ cups water

1 ½ teaspoons grated lemon rind

1/3 cup lemon juice

3 Tablespoons sugar

1 previously baked pastry / pie shell

Directions:

Step 1

Combine flour, sugar, and salt in upper part of double broiler—Beat egg yolks until light and add with water to dry ingredients

Step 2

Cook ten minutes over hot water, stirring constantly. Add lemon rind and juice, cool and turn into previously baked pastry shell.

Step 3

With Meringue , very stiff and piled lightly on lemon filling: Bake at 350 ° about 15 minutes, until set and delicately colored.

NOTE: The reason so many meringues are failures is because they are baked in too hot an oven and consequently browned before the white of the egg has had time to set all the way through.

*** One half a teaspoon of Baking Powder added to meringue with the sugar – IMPROVES both consistency and texture.

Meringue:

Step 1

Take 3 egg whites, add to electric mixer, beat egg whites at high (10) until foamy, adding sugar (additional) a little at a time, continuing the beating.

Step 2

When very stiff pile lightly on the lemon filling and bake.

I obtained this recipe from my: RUMFORD COMPLETE COOK BOOK, 36th edition, publish 1944

This is a delicious old recipe (1st publishing was: 1908)

 
Rick Bayless' totilla is wonderfulm

Tortilla Soup

from Authentic Mexican by Rick Bayless and Deann Groen Bayless
serves 4 to 6
INGREDIENTS:

2 tbs. lard or vegetable oil
1 med. onion, sliced
2 cloves garlic, peeled
1/2 15 oz. can tomatoes, drained
1 1/2 qt. good broth, preferably poultry
salt to taste
4 to 6 corn tortillas, preferably stale, store-bought ones
1/3 cup vegetable oil
1 to 2 dried chiles pasilla, stemmed, seeded and deveined
8 oz. cubed Mexican queso fresco or other fresh cheese like farmer’s cheese, or even Muenster or Monterey
Jack
1 large lime cut into 4 to 6 wedges
PREPARATION:

1. The broth flavoring. In a medium-size skillet, heat 1 tbs of lard or oil over medium-low. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, 12 to 15 minutes. Scoop into a blender or food processor, add the tomato and process until smooth.
Heat the remaining tablespoon of lard or oil in the same skillet over medium-high. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan.
2. The broth. Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low. Season with salt.
3. The garnishing ingredients. If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into strips 1/4 inch thick. Heat the 1/3 cup oil in a medium skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds: immediately remove and drain, then place in a small serving bowl.
4. Assembling the soup. Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).

COMMENTS:

FIRST: the success of any soup is in the stock. Don’t skimp! i use about a pound of chicken wings per quart of stock and simmer them at least 8 hours, maybe longer. lay the wings on a cutting board and whack the crud out of them with a big sharp knife. it helps to be thinking of social injustice or math teachers or the like whilst whacking. this is ostensibly to let the water into the marrow, but i feel that it’s much deeper than that. it is my personal belief that the lack of aggression at this point has ruined many otherwise excellent soups.

(ok, i’m back)

i often substitute dried ancho for the pasilla as it’s less hot and some people are real wimps skoville-ly speaking. it’s worth the effort to find one or the other.

 
Nice Recipe, rvb, does it go with Lemon Meringue Pie? Because soup & pie or great but for tortilla

soup I don't think lemon meringue is a complimentary, maybe a pumpkin pie smileys/smile.gif

 
Rick, this is a wonderful recipe, but are you lost? Although would be good be fore lemon pie??

 
rvb, I thought it was a very nice post, I thought you were suggesting it to go w/ Lemon Meringue pie

I thought I was one of the few that plans soup with pie, sorry it was a senior moment, because I thought pumpkin pie would go great with Tortilla Soup.

I guess I really dance to the tune of a different drummer.

I also think minestrone soup is excellent with apple pie and pea soup is excellent with pecan/praline pie. Weird I know, but I bake pie's according to what soup I'm making.

Have a good one

 
Michael DO YOU ACTUALLY HAVE A RECIPE FOR LIMON MERINGUE PIE?? I WOULD LOVE LOVE TO HAVE IT!!!!

Also I have been waiting to hear about the cookie drive for your son's unit, Please let me know when, I am free after finals on the 8th of DEC.

About that LIMON MERINGUE PIE The recipe would be so cherished by me.

You know it would be nice with Tortilla Soup, now that I think of it smileys/smile.gif

 
Diann, one of the best LM pies I ever had used a 3-egg lemon curd recipe, then the 3 whites made

the meringue.

It finally satisfied that tangy, tart lemony craving I've always had, but could never get from most lemon meringue pies. They were always either too sweet or not lemony enough.

If you've got a good pastry shell recipe, then just make lemon curd and whip up the whites for the meringue.

I think you'll be pleasantly surprised.
If you need curd recipes, give a yell.

 
I'm Yelling, hahaha, Marilyn I would love to have it, thank you smileys/smile.gif By the way, We just planted our

lemon tree last November (2006) and it's producing like crazy. We also bought a navel orange at the same time, didn't make it, but had it replaced and it's doing okay. We also planted a ruby red grapefruit tree (5 yrs ago)and it's so abundant, we are now giving them away to ST. Mary's food bank, some times they take them, but we have been turned away ?? My dh can make anything grow out here in the desert (phx) We even had a blue spruce growing on the front lawn but after 2 1/2 years it gave up. at the time we were told it was the only one in Phx, quite a few people came by to see it. So, to say I'm anxious for lemon curd recipe and anything lemon is right on, I'm dying to use my own lemons for a change Wooo Hoooo smileys/smile.gif

 
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