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The Rose and Thistle
&
The Victorian Rose Tea Room
Cookbook
A collaborative collection of recipes from Mary Leach,
Louise Morrison and Rose Robertson.
This cookbook contains some of our favourites from the
past 25 years and is available for purchase in our gift shop.
Here's a sample recipe - one of our famous best sellers
Lemon Meringue Pie
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1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
2 cups boiling water
1 lemon, coarsely grated and
juice to make 1/2 cup
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2 tablespoons butter
1 (10inch) baked pie shell
Meringue:
4 egg whites
1/2 teaspoon cream of tartar
8 tablespoons fine white sugar
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Mix sugar, cornstarch and salt in saucepan.
Add 1/2 of boiling water to sugar mixture and whisk until smooth.
Beat egg yolks. Whisk remaining boiling water into egg yolks.
Whisk all together.
Place over medium heat and, whisking constantly, bring to a boil.
Turn off heat and let cook until thickened, stirring constantly.
Remove from heat; stir in lemon rind, lemon juice and butter.
If mixture seems too thick, add a little more lemon juice until desired consistency.
Cool slightly, then pour into baked pie shell.
Top with meringue.
Bake at 350°F until lightly browned, 10 to 15 minutes.
Cool out of draft, at room temperature. Serves 8.
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Meringue: Beat egg whites with cream of tartar until stiff but still moist.
At high speed on mixer, continue beating while slowly adding sugar.
Whites should be very stiff and opaque, but not dry.
Pile on top of lemon filling and smooth to edge, being careful to seal.
Make decorative curls with back of spatula.
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