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"The Best" Lemon Pie Recipe

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This recipe for "The Best" Lemon Pie, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Query
Added: Monday, December 10, 2007


1 pkg Pillsbury Refrigerated All Ready Pie Crusts

1/4 c. cornstarch
3 tbsp. flour
1 3/4 c. sugar
1/4 tsp salt
2 c. water
4 eggs, separated
1/2 c. fresh lemon juice
1 tbsp. grated lemon peel
1 tbsp. Parkay Margarine

1/2 c. sugar
4 tsp cornstarch 1/2 c. water
4 reserved egg whites
1/8 tsp. salt

Prepare pie crust as directed on pkg for unfilled 1-crust pie. Reduce oven temp. to 350. In med. saucepan, combine cornstarch, flour, sugar and salt. Gradually stir in water, stirring until smooth. Bring to a boil; cook and stir 1 minute. Remove from heat. Quickly stir about 1/2 c. of hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture into hot mixture. Stir in lemon juice and peel. Cook and stir constantly over low heat about 5 minutes; remove from heat. Add margarine; stir until melted. Cool 15 minutes. Pour into cooled crust.

To make meringue, combine sugar and cornstarch in small saucepan; mix well. Stir in water. Cook until thickened. Cool completely. Beat egg whites and salt until soft peaks form. Add cornstarch mixture and beat until stiff peaks form. Gently spread over lemon filling, spreading meringue to crust. Bake at 350 for 15 to 20 minutes or until lightly browned. Cool before serving.

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