Black Bottom Lemon Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

New taste thrill—chocolate in lemon meringue pie. It’s a gourmet treat



  • Melt chocolate over hot water. Spread evenly over bottom of cool pie shell.
  • In top of double boiler, beat egg yolks until thick and lemon-colored. Add lemon juice and water, mixing well. Then stir in lemon peel and ½ c. sugar. Cook over hot (not boiling) water, stirring constantly, until thick, about 12 minutes. Remove from hot water.
  • Beat egg whites un