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Lemon Meringue Pie Recipe

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

Dot Woods
Added: Monday, July 11, 2005


1 1/2 c. sugar
1/4 tsp. salt
3/4 c. packed cornstarch
1 1/2 c. water
3 egg yolks, reserve whites for meringue
3 to 4 T. fresh lemon juice (to taste)
1/4 tsp. lemon extract
2 T. butter
1 pre-cooked pie crust

3 egg whites
1/3 c. sugar
1/4 tsp. vanilla

Mix water, cornstarch, salt and sugar in a small saucepan. Cook over medium heat until thickened. Let boil for 1 minute, stirring constantly. Beat egg yolks separately and add a little at a time to mixture in pan. Mix well and boil for 1 minute. Remove from heat and add butter, lemon juice, and lemon extract. Cool and pour into a cooked pie crust. To prepare meringue stiffly beat the egg whites with a mixer, while gradually adding the sugar. Add vanilla. Spread meringue on top of pie and bake at 350 degrees for about 15 minutes, or until peaks are browned.




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