"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Meringue Pie - Special Occasion Recipe

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This recipe for Lemon Meringue Pie - Special Occasion, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanor Hansen
Added: Tuesday, March 6, 2007


1 2/3 cups sugar
5 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash of salt
1 2/3 cup hot water
3 slightly beaten egg yolks
2 tablespoons butter
teaspoon grated lemon peel
cup lemon juice
1 baked 12-inch piecrust

3 egg whites
teaspoon vanilla
teaspoon cream of tarter
6 tablespoons sugar

Preheat oven to 350.

In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat and continue to cook and stir for 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling again and cook an additional 2 minutes continuing to stir constantly.

Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling.
Bake in moderate oven 12 to 15 minutes. Cool before serving.

Note: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to a boil. Blend in egg yolks as above; cook 4 minutes after mixture boils.

For Meringue, beat egg whites with vanilla and cream of tarter until soft peaks form. Gradually add sugar, beating till stiff peaks form and all sugar is dissolved. Spread on top of pie, sealing to the edge of pastry.




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