1946 Lemon Meringue Pie
March 26, 2021
Hi! Welcome to another fun old recipe! Today, I'm diving back into my 1946 Lily Wallace New American Cook Book. Since the 1940's Monday meal plan went so well, I decided to try another recipe. I didn't have much ingredients on hand, but I did have a lemon. So lemon meringue pie it is!
This 1946 recipe doesn't pull out any bells and whistles- just the basics. 8 tablespoons of flour, 1 cup of sugar, 1/4 teaspoon salt, 2 cups of water, and 2 egg yolks are stirred into 1 1/2 tablespoons of melted fat. This mixture is cooked over hot water until thick. I don't know if there was too much water, but this took FOREVER. I actually ended up adding in a cornstarch slurry because it was refusing to get thick even after stirring for 30 minutes! After that, it thickened right on up.
The juice of one lemon and the grated rind of 1/2 lemon are added, and it is all poured into a baked pie shell. The pie shell is made with 2 cups of flour, 3/4 teaspoon of salt, and 2/3 cups of shortening. It was good but nothing special. My husband and I both agreed that we like Julia Child's Pie Crust better.
Lastly, the meringue is made from 2 tablespoons of confectioner's sugar and 2 egg whites. I would have really liked more meringue. I love seeing those pies in diners with the mile-high meringue piled on top. Maybe I'm just used to seeing those pies, but this one looked empty. Almost like the pie crust was begging for more goodness to be filled with.
The pie is baked in a 325°F for fifteen minutes until the top is a delicate brown.
Would I make this pie again? Eh, probably not. My husband claims it is good, but he never has met a pie he didn't like.. I think something is a little wonky with the measurements on this one. Or possibly something wonky with the baker trying to bake it. Whichever it is, I think I'll find another recipe to use next time.
March 26, 2021 by Laura Bullock