Recipe - Persimmon Meringue Pie

2 cup Persimmon pulp
One half cup Sugar
One half teaspoon Mace
1 teaspoon Grated lemon peel
1/8 teaspoon Salt
2 teaspoon Butter
2 Egg yolks
1 Baked pastry shell (9inch)

The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.

meringue: 2 egg whites 4 teaspoons sugar One half teaspoon vanilla

Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip