Tuesday, June 01, 2010

Lemon & Chocolate

From the Farm Journal Complete Pie Cookbook, 1965:  Many farmers consider such a pie (lemon) the perfect finish for a fish dinner…

Yum. Check out the cut marshmallows on the top on, with the sides dipped in yellow sugar The bottom one is Black Bottom Pie, a Southern Favorite, complete with piped cream cheese. The caption on the picture is:  Chocolate and Lemon: You’ve no idea how good it is.

Black Bottom Lemon Pie

Bake 9” pie shell

2 oz. semisweet chocolate

4 eggs, separated

¼ c. lemon juice

3 tblsp. water

1 tsp. lemon peel

1 c. sugar

Melt chocolate over hot water. Spread evenly over bottom of cool pie shell. In top of double boiler, beat egg yolks until thick and lemon-colored. Add lemon juice and water, mixing well. Then stir in lemon peel and ½ c. sugar. Cook over hot (not boiling) water, stirring constantly, until thick, about 12 minutes. Remove from hot water. Beat egg whites until frothy. Add remaining ½ c. sugar gradually, beating constantly until stiff, glossy peaks form. Fold half of this mixture into egg-yolk mixture. Pour over chocolate in pie shell. Spoon remaining egg-white mixture into pastry tube and make a lattice design on top of filling. Bake in slow oven (325F) 10 – 15 minutes, or until lightly browned. Cool on wire rack.

I'm off to Niles Public Library District to host Pie Party tonight.  I took the day off as my son has school only until 10 a.m., then he's off for the summer. Little does he know he'll be helping me pack for tonight's event. I'll be serving Apple Pie flavored Jelly Bellies, Apple Pie, Lemon Tarts, Pecan Pies and Moon Pies. Yum!

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