BULLOCK'S TEA ROOM LEMON MERINGUE PIE
Bullock's Department Stores were Los Angeles icons that were around since 1907 when the first store opened, until the end of the century when the entire chain of stores had been sold. Their tea rooms featured good food, elegant decor and great fashion shows. This is a nostalgia recipe, a reminder from those good old days. The prized recipe was provided to the Los Angeles Times by the family of Hazel Wilson, head baker at Bullock's Pasadena. The recipe calls for one 9-inch baked pie shell, either purchased or one made in advance. The preparation here is for the pie filling with a meringue topping baked just long enough singe the meringue.
Provided by lynnski LA
Categories Pie
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler.
- Cook over simmering water about 15 minutes or until thickened and clear, stir constantly.
- Add lightly beated egg yolks and cook 2 minutes longer.
- Add lemon juice, zest and butter.
- Cool slightly, then turn into a baked pie shell.
- For the meringue: pre-heat oven to 400°F.
- Beat egg whites until frothy.
- Gradually beat in sugar and cream of tartar until egg whites are stiff.
- Spoon meringue over the pie filling, completely covering the filling.
- Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.
Nutrition Facts : Calories 494.5, Fat 14, SaturatedFat 4.4, Cholesterol 99.5, Sodium 590.3, Carbohydrate 88.8, Fiber 1.4, Sugar 63.3, Protein 5.5
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