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Best Ever Lemon Pie & Never Fail Meringue Recipe

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This recipe for Best Ever Lemon Pie & Never Fail Meringue, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise (Thompson) & Danny Putman
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
PIE:
1 baked 9" Pie Shell 3 Eggs separated
1 1/4 C. Sugar 3 T. Butter
6 T. Cornstarch 1 1/2 tsp. Lemon Extract
2 C. Water 2 tsp. Vinegar
1/3 C Lemon Juice

NEVER FAIL MERINGUE:
1 T. Cornstarch 6 T. Granulated Sugar
2 T. Cold Water 1 tsp. Vanilla
3 Egg Whites pinch of Salt
(separated eggs from pie)

Blend cornstarch and cold water in a sauce pan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, not dry. Turn mixer to low , add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 for about 10 min.

Directions:
Directions:
PIE: Mix sugar, cornstarch together in top of a double boiler, add water. In separate bowl combine egg yolks with lemon juice and beat. Add to mixture in double boiler. Cook until thick, over boiling water, for 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar. Stir thoroughly. Pour into deep 9" baked pie shell and let cool.

Personal Notes:
Personal Notes:
I acquired this recipe while in high school at Eufaula, Oklahoma, twenty six (26) years ago. I still have it as it was printed on the old barrel printers schools used with a special type of paper. Not until now have I transferred it to a recipe card. I made this while still at home with Mom and Dad (Val).

 

 

 

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