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Lemon Pie Recipe

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This recipe for Lemon Pie, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maryann Donlon
Added: Sunday, September 20, 2009


1 1/2 cup sugar
1/2 cup Corn Starch
2 cups cold water
5 egg yolks, slightly beaten
Grated peel of 1 lemon
1/2 cup lemon juice
2 tablespoon butter
1 baked (9-inch)deep dish pie crust
5 egg whites
1/3 cup sugar
1/2 tsp cream of tarter
2 tsp cornstarch

Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
Spoon hot filling into pie crust
Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar, crm of tarter; continue beating until stiff peaks form.
Spread meringue evenly over hot filling, sealing to edge of crust.
Bake until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.




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