Lemon Meringue
Traditional presbyterian New Years Eve lemon merengue pie baked with the pork lard since 1908 in the United States Of America.
1/2 cup of pork lard
1 pint of white all purpose wheat flour
1/2 teaspoon of kosher salt
2 lemons
1 1/2 cup of white granulated sugar
4 eggs
1 scant cup of water
1 Tablespoon of white wheat flour
Make a crust for this lemon merengue pie from one half cupful of pork lard and one pint of all purpose white wheat flour and one half of teaspoonful of the kosher salt;First soften the lard and work this lard into the flour with the fingers until it is thoroughly blended, and, before adding any water, then only a little; press the dough together hard, place upon a floured board and roll only in one way. This much flour makes two large crusts.
The filling of this pie is made as follows.
Take two lemons and one a half cupfuls of white granulated sugar, four eggs, a scant cupful of cold fresh water and one tablespoon of white flour. Cool the eggs and beat the white of the eggs until stiff with a pinch of kosher salt and the sugar Stir in the flour into the whites of the eggs, before adding the water into them; pour this mixture into the crusts and bake then cover with a meringue and brown in the owen. There is no lemon meringue pie to equal this one, -as my grandmother used to say. If you have a more filling than the crusts will hold, just cook it in a double boiler until it gets thick, and you will have the genuine lemon butter. Bake the crust and filling at the same time.