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LIME MERINGUE PIE
IV2 cups sifted Triplett’s en- 3 to 6 tbls. cold water riched self-rising flour Lime Filling V2 cup shortening - Meringue
Measure flour into bowl. Cut or rub in shortening until mixture is crumbly. Sprinkle with water, mixing lightly until dough begins to stick together. Roll out to circle, 1/8-inch thick and fit into 9-inch pie pan. Trim and flute edge. Prick with fork. Bake in very hot oven (450 deg.) 10 to 12 minutes or until lightly browned. Cool. Turn cooled Lime Filling into pie shell. Spread Meringue over filling, sealing to edge of pie shell. Bake in hot oven (400 deg.) 4 to 6 minutes or until lightly browned.
t Lime Filling: 1 cup sugar 3 egg yolks, slightly beaten ■ 1/3 cup cornstarch 2 cups water 1 tablespoon grated lime rind Green food coloring, 1/4 cup lime juice as, desired Mix sugar, cornstarch and lime rind in top of double boiler until well blended. Stir in lime juice, mixing until smooth. Blend in egg yolks and water. Place over hot water and cook until thick, stirring frequently. Remove from heat. Blend in food coloring and cool. Turn into cooled baked pie shell. Meringue * Combine three egg whites, 1 '4 teaspoon cream of tartar and dash salt. Beat until foamy. Add 6 tablespoons sugar, one tablespoonful at time, beating until stiff peaks form. Makes one 9-inch pie. Total preparation time: 2 hours.
TRIPLETT MILLING COMPANY
CULPEPER. VIRGINIA *
83.9%