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Lemon Meringue Pie Recipe

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


Added: Saturday, December 27, 2008


1 1/2 c. sugar
5 1/3 tbsp. corn starch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
4 tbsp. lemon juice

For Meringue:
4 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar

Mix sugar and corn starch in 9 inch sauce pan. Stir in gradually water. Cook over a moderate heat, stirring constantly until mixture thickens (3 boils). Boil 1 minutes. Slowly stir 1/2 of hot mixture into 3 egg yokes, slightly beaten. Then beat into the hot mixture in sauce pan.
Boil 1 minute longer, stirring constantly. Remove from heat, continue stirring until smooth. Blend in 3 tbsp. butter, 4 tbsp lemon juice.
Use egg whites for meringue and beast until stiff.




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