"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

LEMON MERINGUE PIE Recipe

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This recipe for LEMON MERINGUE PIE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Baked 9-inch pie shell
1 1/2 cups sugar
6 tablespoons cornstarch
1 tablespoon flour
1 teaspoon salt
2 1/4 cups boiling water
3 egg yolks, slightly-beaten
1 tablespoon butter
1 teaspoon grated lemon peel
6 tablespoons fresh lemon juice

Meringue
3 egg whites
6 tablespoons sugar

Directions:
Directions:
In medium saucepan, combine sugar, cornstarch, flour and salt. 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 the hot mixture into beaten egg yolks. Return egg mixture to saucepan; cook and stir for 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice. Pour into cooked pastry shell.

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

 

 

 

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