"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for LEMON MERINGUE PIE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Monday, July 14, 2008


1 cups sugar
6 tbsps. corn starch
tsp. salt
cup lemon juice
cup cold water
3 egg yolks, well beaten
2 tbsps. butter
1 cup boiling water
tsp. grated lemon peal
1 baked 9 pie shell
3 egg whites with 6 tbsps. sugar
tsp. cream of tartar

Combine in large saucepan sugar, cornstarch, and salt. Blend in lemon juice, cold water, and beaten egg yolks until smooth. Stir in grated lemon peal and let cool while preparing meringue. Beat the egg whites and cream of tartar at high speed. Beat until the mixture holds its peaks. Add 6 tbsps. sugar to sweeten and beat until stiff. Spread meringue over filling. Bake at 350 for 12 to 15 minutes. Cool before serving.




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