Persimmon Meringue Pie Recipe

The persimmons should be sweet and very ripe. Peel. Press enough through a colander to make 2 cups of pulp. Add sugar, mace, lemon rind 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, cool and cover with meringue.Proceed as directed. Serve very cold. Makes 1(9-in.)pie.

Meringue: Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven(325 degrees F.)15 to 18 minutes.