Robert Taylor’s mother showing off her cooking in an ad.

This recipe is in a cookbook I’ve had for years. It’s the Betty Crocker Picture Cook Book, published in 1950. I have no intention of making this, but if you do, please let me know how it comes out. The same goes for Robert Taylor’s chicken-in-cider recipe, posted here earlier.

Lemon Meringue Pie. (Key recipe) Robert Taylor’s favorite….his mother’s recipe, featured in our radio cooking school with an interview from this famous star. Its tangy refreshing flavor makes it our favorite lemon pie, too.

Make pastry shell of desired size.

For the filling:

Mix in saucepan: for 8” pie 1 1/8 cups sugar; 4 tbsp cornstarch;
for 9” pie 1 ½ cups sugar; 5 1/3 tbsp (1/3 cup) cornstarch

Stir in gradually: for 8” pie 1 1/3 cups water;
for 9” pie 1 ½ cups water

Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half the hot mixture into 8′ pie 2 large egg yolks, slightly beaten; 9” pie 3 large egg yolks, slightly beaten

Then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth.

Blend in: 8” pie 2 ¼ tbsp butter; 3 tbsp. lemon juice; 1 tbsp grated lemon rind;
9” pie 3 tbsp butter; 4 tbsp. Lemon juice; 1 ½ grated lemon rind

Pour into baked pie shell. Cover with meringue. Bake until a delicate brown. Serve as soon as cool. Temperature 400 degrees (moderately hot oven); Bake 8-10 minutes.