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Here's a many-layered Wonder of the Epicurean World!
Eye-Fw!I Tower TUs
For convenience, use a prepared meringue mix
for the meringue shell, following the directions
on package.
TO PREPARE: 5 MEN. TO CHILL: 2 HRS.
Mrinv Shell
Lmon Chiffon Pl (on-half racip)
Urn Chiffon Pi (on4ialf raclp)
Orango Whipped Croam
Vt cup diced almonds, toasted
1. Prepare Meringue Shell; bake and cool.
2. Prepare one-half the filling recipe (omit '
crusts) for the Lemon and the Lime Chiffon
Pies. Turn lemon filling into meringue shell;
spread evenly. Spread lime filling over lemon
layer. Chill just until firm, about 2 hrs.
3. When ready to serve, prepare Orange
Whipped Cream. Pile lightly on top of pie and
-swirl gently, using back of spoon. Garnish with
almonds. . - One 9-in. pie
mm
1
Y
I
TO PREPARE: 25 MIN.
4 egg whites
Vi teaspoon cream of tartar
1 V4 cups sugar
Vi teaspoon cider vinegar
1. Lightly grease a 9-in. pie pan.
3. Beat egg whites until frothy. Add the cream
of tartar and beat slightly. Add one-half the sugar
gradually, beating well after each addition.
3. Add the vinegar and beat slightly. Add re
maining sugar gradually, beating well after each
addition. Continue beating until stiff peaks are
formed when beater is slowly lifted upright and
the egg whites do not slide when the bowl is
partially inverted.
4. Spread a 1-in. layer of meringue on bottom
of pie pan. Pile remaining meringue around
Meringue Shell
TO BAKE: 2K HRS. edge of nan: swirl with a snatula to form sides
v. unit, awut wiui a auatuia Mv
S. Bake nt ZZh'w aVuuit Ma fers.. or until me
ringue is dry. (The oven door of some older
ranges may have to be partially open to maintain
low temperature.) Turn pan occasionally to
assure even drying of meringue. Remove from
oven; cool completely on cooling rack.
. The meringue shell should be crisp and dry
and have a very fine texture. Filled meringue
shells tend to become soggy if chilled too long.
One 9-in. pie m11
Note: For a more glamorous meringue shell, do
not pile meringue around edge. Force part of
remaining meringue through pastry bag and a
No. 4 star tube to form the sktes of the shell;
force remaining meringue through a No. 7 star
tube to form rosettes on top (see photo).
Family Weekly, January It, 1959