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Lemon Meringue Pie Recipe

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

Kathy Berning
Added: Sunday, November 1, 2009


1 c sugar
1 1/4 c water
1 T Butter
1/4 c cornstarch
6 T lemon juice
3 egg yolks
2 T milk
1 8-inch pie shell
3 T cold water
1 t grated lemon peel
3 Egg whites
1 t Lemon juice
6 T sugar

Combine sugar, water, and butter; heat until sugar dissolves. Add cornstarch blended with cold water; cook slowly until clear, about 8 minutes. Add lemon juice and peel; cook 2 minutes. Slowly add egg yolks beaten with milk; bring to boiling. Cook. Pour into cooled baked shell.
Beat egg whites stiff but not dry; add sugar gradually; add lemon juice at the last. Spread over cooled filling, sealing to the edges of pastry. Brown in moderate oven (350) 13 to 15 minutes.

Personal Notes:
Personal Notes:
This was my Dad's favorite pie.




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