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Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Marcia Roberts
Added: Friday, March 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. water
7 tbsp. cornstarch
1 1/2 c. water
1 1/4 c. sugar
3 egg yolks
1 lemon (grated rind and juice)
1 tbsp. butter

Directions:
Directions:
Mix 1/2 c. water and cornstarch to a thin paste. Combine 1 1/2 c. water and sugar in sauce pan, bring to a boil. Add cornstarch paste and cook until mixture begins to thicken. Continue cooking on medium heat until thick and smooth. Pour over slightly beaten egg yolks. Return to stove and cook one minute longer. Add lemon rind and juice and butter, blend well. Cool and pour into baked pie crust.

Meringue: 3 egg whites, 9 tbsp. sugar and 1 tsp. lemon juice

Personal Notes:
Personal Notes:
I got this recipe from Becky's babysitter back in 1976. I have not tasted a better lemon meringue pie in all these years.

 

 

 

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