Bullock's Tea Room Lemon Meringue Pie |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup flour |
5 tablespoons cornstarch |
1 teaspoon salt |
1 1/2 cups sugar |
1 1/2 cups boiling water |
3 egg yolks |
1/2 cup lemon juice, plus |
1 tablespoon lemon juice |
1 1/2 lemons, zest of, grated |
1 tablespoon butter |
9 inches baked pie crusts |
3 egg whites |
6 tablespoons sugar |
1/4 teaspoon cream of tartar |
Directions:
1. For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler.
2. Cook over simmering water about 15 minutes or until thickened and clear, stir constantly.
3. Add lightly beated egg yolks and cook 2 minutes longer.
4. Add lemon juice, zest and butter.
5. Cool slightly, then turn into a baked pie shell.
6. For the meringue: pre-heat oven to 400°F.
7. Beat egg whites until frothy.
8. Gradually beat in sugar and cream of tartar until egg whites are stiff.
9. Spoon meringue over the pie filling, completely covering the filling.
10. Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.
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