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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 pie crust, baked, recipe in book
4 egg whites
6 tablespoons white sugar
1 tsp of cream of tartar
1/4 cup of marshmallow cream (optional)

Directions:
Directions:
Preheat oven to 350 degrees. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and then add sugar gradually, and continue to whip until stiff peaks form. Once stiff, put in marshmallow cream by the tablespoon and continue to whip. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The marshmallow cream is optional but it helps the meringue from sweating or pulling away from the pie if you have to refrigerate. Lemon pie is best served the day you are going to serve it and cooled at room temperature and then placed into refrigerator uncovered or in a box with air to circulate if necessary! It's the best. You can substitute the fresh lemon for lemon juice but it is not the same and is sour tasting in my opinion. If you do use it, make sure it is not expired, and follow directions on your bottle for amounts equal to a whole lemon! Serves 8.

 

 

 

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