This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A CRISP MERINGUE shell, brimming with a tart-sweet lemonade filling is a classic and refreshing dessert for a summery day.

The pie takes only two eggs, which do double duty in the crust and in the filling, plus economical frozen lemonade and evaporated milk.

Be sure to make the meringue shell well ahead so that it can be cooled properly before filling, perhaps even the night before as the recipe indicates.

SHELL

Two egg whites
One-half tsp. lemon juice OR one-fourth tsp. cream of tartar
Two-thirds cup sugar

Beat egg whites until foamy. Add lemon juice or cream of tartar. Beat until egg whites hold a soft peak. Add sugar, one tablespoon at a time, beating well after each addition. Beat until meringue is glossy and very stiff.

Spread meringue to depth of about one-half inch over bottom of eight-inch pie plate. Pile remaining meringue around inside edge of plate, building shell about an inch higher than rim of plate.

Bake in preheated 275-degree oven one hour. Turn off heat; let remain in oven one hour longer.

For a whiter meringue shell, place in preheated 400-oven, turn off heat and let remain undisturbed in oven overnight. Cool shell thoroughly before filling.

FILLING

One env. unflavored gelatin
One-half cup sugar
One-eight tsp. salt
Two egg yolks
One-half cup water
Six-oz. can frozen concentrated lemonade, thawed
One-fourth tsp. yellow food coloring
One cup evaporated milk
One tbsp. lemon juice

In small saucepan mix gelatin, sugar and salt. Blend in egg yolks. Gradually stir in water. Cook and stir over very low heat until gelatin is dissolved and mixture is smooth and thickened, about eight to 10 minutes. Remove from heat.

Stir in thawed, undiluted lemonade and food coloring. Chill until mixture begins to thicken.

Meanwhile, chill evaporated milk in ice cube tray until it is partially frozen. When gelatin mixture has thickened to consistency of unbeaten egg white, whip milk until it is stiff and will hold a peak. Add lemon juice and whip to blend.

Fold in lemonade mixture lightly but thoroughly. Chill until mixture begins to set; then spoon into meringue shell. Chill until set, about three to four hours. If desired, garnish with thin slice of lemon and mint sprigs.

Yields 6-8 servings.