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Persimmon Meringue Pie
2 c Persimmon pulp
1/2 c Sugar
1/2 ts Mace
1 ts Grated lemon peel
1/8 ts Salt
2 ts Butter
2 Egg yolks
1 Baked pastry shell (9-inch)
The persimmons should be sweet and very ripe. Peel. Press enough through a
colander or food mill to make 2 cups of pulp. Add sugar, mace, lemon peel
and salt and cook slowly for 5 minutes. Add a small amount to butter and
beaten egg yolks; return to persimmon mixture and stir until mixture is
slightly thickened. Pour into pastry shell and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving
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