"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Cream Meringue Pie Recipe

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

Marcy Madson
Added: Friday, April 11, 2008


1 baked pie shell

1 c. sugar
1 t. grated lemon peel
3 T. cornstarch
1/4 c. lemon juice
1 c. milk
8 oz. sour cream
3 egg yolks
dash salt
4 t. butter


3 egg whites
6 T. sugar
1/4 t. cream of tartar
1/2 t. vanilla, if desired

Mix sugar, cornstarch and milk in heavy saucepan. Stir in 1 c. milk and boil til thick. Stir some of hot mixture into 3 egg yolks, beaten. Add back to hot mixture. Cook and stir 2 min. Remove from heat and add butter, lemon peel and lemon juice. Fold in sour cream. Put into baked pie shell.
Meringue: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff and glossy.
Pile meringue onto pie filling, carefully sealing to edge. Bake in preheated 400 oven 8 min. or just until browned. Cool away from drafts.




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