Persimmon Meringue Pie

2 cups Persimmon pulp

1/2 cup sugar

1 1/2 teaspoon mace

1 teaspoon

grated lemon peel

1/8 teaspoon salt

2 teaspoons butter

2 egg yolks

1 baked pastry shell (9-inch)

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

112 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