"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Meringue Pie Recipe

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

Melissa Krutsinger
Added: Wednesday, March 4, 2009


1/2 cups sugar
6 TBSP. cornstarch
1 TBSP. flour
1 tsp. salt
1 1/4 cups boiling water
3 egg yolks, slightly beaten
1 TBSP butter or margarine
1 tsp. grated lemon peel
6 TBSP lemon juice
3 egg whites
6 TBSP sugar
1 baked 9-inch pie crust

Combine 1 1/2 cups sugar, cornstarch flour and salt in a medium saucepan. Gradually stir in boiling water. Cook and stir over medium heat until mixture comes to a boil and is thick and clear. Stir a little of this hot mixture into the beaten egg yolks. Return to saucepan; cook and stir 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice. Pour into cooled pie shell.

Beat egg whites until frothy; gradually add 6 tablespoons sugar; beat until stiff but not dry. Spread over pie filling; be sure to seal well to crust. Bake at 425 degrees about 5 minutes, until golden brown. Chill pie.




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