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Apple Meringue

  • 1 dozen large, tart apples - pared, cored & sliced
  • 4 ounces cold water
  • Sugar
  • Rind of a lemon, grated
  • For the meringue:
  • 3 egg whites, beaten to a stiff froth
  • 3 heaping Tbsp sugar
Put the apples on the stove in a preserving kettle with cold water. Stew until the apples are soft. When done, press through a colander. Sweeten to taste and flavor with grated lemon rind. Put the mixture in a pudding dish.

Make a meringue of the beaten egg whites and sugar. Shape nicely over the apples and brown slightly in a quick oven at 400°F.

Serve cold with cream.
Submitted by Tess M Apr 18, 2010
15 min 30 min 45 min


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