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Pie - Lemon Meringue Recipe

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This recipe for Pie - Lemon Meringue, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Keene
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  

2 c. Sugar
2 c. Water
1/2 c. plus 2 T Cornstarch
3 Eggs, separated
dash of salt
1/2 c. Lemon juice
1 9" Baked pie shell

Meringue

3 Egg whites
6 tbsp. Sugar
1/4 tsp. Cream of Tartar

Directions:
Directions:
Pie

Slightly beat yolks. Mix the sugar and cornstarch in a saucepan. Stir the water in gradually. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into the 3 egg yolks (this step is so the yolks won't curdle). Then blend that back into the hot mixture in the saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in the lemon juice. You can also add a couple of tablespoons of butter at this point. Pour into baked pie shell. Cover with Meringue (see below) and bake until Meringue is a delicate brown.

Meringue

Beat the egg whites until stiff (make sure there is no yolk and also use grease free beaters and bowl). Combine the sugar and Cream of Tartar and beat into the egg whites a little at a time. Spread over the hot pie filling making sure to seal the meringue to the edge of the crust. Bake at 325 for about 15 minutes or until lightly brown. Cool pie before serving.

Personal Notes:
Personal Notes:
My mom, Elvira Burbank, was famous for her Lemon Meringue Pie.

 

 

 

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