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Favorite Lemon Meringue Pie Recipe

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

Ellie Harbour
Added: Sunday, January 25, 2009


Filling: 3 c. Hot Water
1 c. Sugar
4 T. Cornstarch
Grated Rind of 1 Lemon
Juice of 1 Lemon
3 Egg Yolks (beaten)
Pinch of Salt
Butter (size of a walnut)
9 in. Baked Pastry Shell
3 Egg Whites
2 T. Sugar
1/2 tsp. Baking Powder
4 to 5 drops Lemon juice or 3 to 4 drops of Vanilla Flavoring

Set Oven 375 to 400 degrees.
On high to medium high burner on top of stove, mix 3 c. Hot Water in a double boiler with 1 c. Sugar. Dissolve 4 T. of Cornstarch in a little cold water and add to double boiler, stir until smooth, add grated lemon rind and juice of 1 lemon (saving out 4 to 5 drops for the meringue if you choose lemon flavoring). Separate and beat 3 egg yolks, with a pinch of Salt, add to mixture in double boiler and stir. Add butter, stir until thickens. Pour into baked 9 inch pastry shell.
Meringue: Beat egg whites, sugar, baking powder, and lemon juice or vanilla until mixture forms peaks. put meringue on top of lemon pie and brown in oven 5 - 10 minutes. Serves 8.

Personal Notes:
Personal Notes:
This was Walt Morse and my deceased, maternal grandmother's recipe. Her lemon pie was the best. I can still see her sitting in front of the oven making sure the meringue didn't burn.




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