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LEMON MERANGUE PIE Recipe

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This recipe for LEMON MERANGUE PIE, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TRICIA (POELMAN-MOLENKAMP) POTJER
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 C. SUGAR, DIVIDED
1/3 C. CORNSTARCH
1/4 TSP. SALT
1 1/2 C. COLD WATER
1/2 C. LEMON JUICE
5 EGGS, SEPARATED
2 TBSP. BUTTER
1-3 TSP. GRATED LEMON PEEL
1 P-INCH PIE SHELL, BAKED
1/4 TSP. CREAM OF TARAR
1/2 TSP. VANILLA

Directions:
Directions:
IN LARGE SAUCEPAN COMBINE 1 1/2 C. SUGAR, CORNSTARCH AND SALT. GRADUALLY STIR IN WATER AND LEMON JUICE UNTIL SMOOTH. BEAT EGG YOLKS AND BLEND INTO SUGAR MIXTURE. ADD BUTTER. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT UNTIL MIXTURE THICKENS AND BOILS. BOIL, STIRRING CONSTANTLY, 1 MINUTE. REMOVE FROM HEAT AND STIR IN LEMON PEEL. POUR HOT FILLING INTO BAKED PIE SHELL. IN LARGE MIXING BOWL BEAT EGG WHITES AND CREAM OF TARTAR AT HIGH SPEED UNTIL FOAMING. ADD REMAINING 1/2 C. SUGAR, 1 TBSP. AT A TIME, BEATING CONSTANTLY UNTIL SUGAR IS DISSOLVED AND WHITES ARE GLOSSY AND STAND IN SOFT PEAKS. BEAT IN VANILLA. SPREAD MERINGUE OVER HOT FILLING, STARTING WITH SMALL AMOUNTS AT EDGES AND SEALING CRUST ALL AROUND. COVER PIE WITH REMAINING MERINGUE, SPREADING EVENLY IN ACTIVE SWIRLS. BAKE IN PREHEATED 350 OVEN UNTIL PEAKS ARE LIGHTLY BROWNED, 12-15 MINUTES. COOL AT ROOM TEMPERATURE.

Personal Notes:
Personal Notes:
GRANDMA MOLENKAMP'S FAVORITE

 

 

 

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