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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Prebaked pie shell.

Pie Filling:
3 large eggs
1 tsp. grated lemon rind
1/2 cup lemon juice
7 tbsp. cornstarch
1 1/2 cup sugar
1/4 tsp. salt
1 1/2 cup hot water
2 tbsp butter

Meringue:
3 egg whites, at room temperature
1/4 tsp cream of tarter
1/8 tsp salt
6 tbsp sugar
1/2 tsp lemon juice
Directions:
Directions:
Separate eggs while cold. Set whites aside at room temperature. Beat yolks slightly.

Prepare lemon rind and juice

Measure cornstarch, sugar, and salt into a 2 quart saucepan. Mix well.
Add hot water and stir until smooth. Bring to a boil, stirring constantly. When mixture begins to thicken, reduce heat and let bubble about 8 minutes.

Remove from heat and stir several spoonsful of hot mixture into egg yolks mixing thoroughly. Repeat until all of egg mixture has been added. Put over medium heat, cook for 5 minutes until thick.

Remove from heat and stir in butter and lemon rind. Add juice in fourths and mix until smooth. Cool at room temperature. Spoon into pie shell.

Meringue: Preheat oven to 350 degrees.
Beat egg whites until frothy, using mixer at med speed.
Add cream of tarter and salt. Continue beating adding sugar 1 tbsp at a time. When all sugar is incorporated , add vanilla and beat on high until glossy and peaks stand straight up.
Spoon about half the meringue around edge of warm filling, spreading so it touches pastry all around. Pile remaining meringue in center covering filling.Pull into peaks Bake on center rack 12-15 min until lightly browned. Cool 2 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To simplify serving pie, ldip knife in warm water before cutting each slice.

 

 

 

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