Vintage Lime Meringue Pie

I have been blessed to have in my possession both of my grandmothers and mother's recipe books. These vintage books are family and country history. They tell a story of the time they were printed, shared, and handed down. I love to find the hand written notes of my loved ones and yes, even the food-stained pages.  I feel their love in the kitchen with me. Join me on my vintage recipe journey. 

This recipe I found in my grandmother's Betty Crocker's  and Gold Metal flour Pie Parade on page 27. 

This vintage book is dated 1957. 

I picked the Lime Meringue pie in honor of 

St Patrick's day. 

I pulled out and measured all the ingredients and read the recipe over before starting.  This recipe had a few stages and I laid out those ingredients accordingly. 

First, you need to bake a pie shell.  Now, I'm out of practice on making dough, and my shells kept shrinking.  So, I cheated and purchased a pre-made shell to bake.  It shrank a little so I don't feel so bad.  Yes, I did use my pie weights with both my homemade pastry and store bought. 

 Below, I zested the fresh Limes and then juiced them and set aside. 

I left out the green food color drops for this step also.

Next, was the water, sugar, egg yolks, corn starch, saving the whites for the meringue, storing them in the refrigerator to keep cold. These four ingredients were then combined in stages over heat. 

I followed the recipe and after it came to a boil for the required time I poured it into the cooled pie shell and I went to work on the meringue. 

Once done, I added the meringue and back in the oven to get these golden tips. 

Not bad since it's been some time since I made any meringue pie.

While it cooled I tried my hand at candying the lime peels for garnish, which is my special touch. 

The candy shell of the peel was hard, and slightly tacky.  But that worked well with the lime zest sugar I tossed them into before garnishing the pie.

 Though I should have boiled the peels a little longer, I found the peels themselves once the candy coating was gone were chewy. But we are never too old to learn or relearn a cooking skill.

This vintage Lime Meringue pie was tart, sweet and with a little help, green, with fluffy light meringue.

Happy St. Patrick's Day!!

Have a loved vintage recipe from your mother or grandmother? Leave me a note in the comments!

Maggie

 

Flipping Thanksgiving leftovers!

Here's to another Thanksgiving holiday, hope yours was a wonderful one too. 

I don't know about you, but we always have leftovers the next day, which taste even better.  Not sure if it's the flavors having time to marinate or that I have less prep work to do the next day. In any event, I'm looking for new dishes to flip our leftovers into and upgrade them.  

This morning I took the homemade bread - yes, it's homemade bread that deflated on me! Oh, but it may have been unintentionally flattened, but still tasted just as good.  So, this morning I took that flat loaf and made some tasty French toast. Then I took the leftover cranberry sauce to top it with.   

 

Oh, but I was not done!

No, there is a bowl of homemade whipped cream in the refrigerator.

Yes, that's what I said, whipped cream!

This dish did not feel like two-day-old leftovers! 

Would love to know how you flip your dishes.