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Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Dorothy Wirfel
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. corn starch
1 c. sugar
1/4 c. lemon juice
3 eggs, separated
1 1/2 c. boiling water
1 tsp. lemon zest
1 T. butter
1 (9") baked pie shell
6 T. sugar

Directions:
Directions:
In medium sauce pan, combine corn starch, 1 c. sugar, and lemon juice. Beat egg yolks; add to corn starch mixture. Gradually add boiling water. Heat just to boiling over medium heat and then boil gently 5 minutes, stirring constantly. Remove from heat. Add butter and grated zest to thickened mixture and stir until thoroughly blended. Cool slightly. Pour into pie shell.
Beat egg whites until soft peaks form. Gradually beat in the 6 T. sugar. Continue to beat on high speed to form stiff glossy peaks. Spread meringue over top of pie, carefully sealing all the filling by spreading meringue to touch all edges of crust. Bake at 400 for 8-10 minutes or until browned. Cool on a cake rack away from draft 2 hours. Refrigerate.Serve cold.

 

 

 

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