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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Farley (Simpson) & Joe Roberts
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
PIE:
1/2 C. Cold water 3 Egg yolks, slightly beaten
7 T. Cornstarch 1 Lemon (grated rind & juice)
1 1/2 C. hot Water 1 T. Butter
1 1/4 C. Sugar 1 Baked Pie Shell

MERINGUE: 1 tsp. Lemon Juice
3 Egg Whites Bake in moderately slow oven, 325
6 T. Sugar 20 min. or until firm & golden brown.

Directions:
Directions:
Mix cold water and cornstarch to thin paste...
Combine hot water and sugar in top of double boiler, bring to a boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken, return to double boiler, cook until thick and smooth (15 min.) stirring constantly. Stir a small amount of mixture into beaten egg yolks, then combine all and return to double boiler. Cook a few minutes longer. Add lemon rind, juice, butter and blend. Cool, stirring occasionally. Pour into baked pie shell.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour approx
Personal Notes:
Personal Notes:
Lemon Meringue Pie was my mother's (Helen) very favorite pie. This recipe was taken from "Aunt Jenny's Favorite Recipes" Spry Cookbook.

 

 

 

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