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Lemon Meringue Pie Recipe

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

Phyllis (Wilcke) Christie
Added: Friday, July 24, 2009


1 C. sugar
1 1/4 C. water
1 T. butter
1/4 C. cornstarch blended with 3 T. water
6 T. fresh lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 T. milk

Combine 1 C. sugar, 1 1/4 C. water and 1 T. butter. Heat until sugar dissolves. Add 1/4 C. cornstarch, blended with 3 T. water. Cook until clear. Add 6 T. fresh lemon juice and 1 tsp. grated lemon rind. Cook 2 minutes. Slowly add 3 egg yolks with 2 T. of milk. Bring to a boil. Pour into baked pie shell. Top with meringue and bake.

1/2 C. water
1/2 C. sugar
1 T. cornstarch
Cook until clear. COOL.
3 egg whites

Beat egg whites until stiff, slowly add cooked mixture and beat until very stiff. Bake until lightly browned.




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