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Lemon Pie Recipe

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

Arma Sande


9" baked pie shell
Pie filling:
1 1/2 c. sugar
7 T. cornstarch
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks
1/2 c. lemon juice
1 tsp grated lemon peel
2 T. butter

3 egg whites
pinch of salt
5 T. sugar

Mix sugar, sornstarch & salt in saucepan. Gradually add hot water. Cook over direct heat, stirring constantly until thick & clear. Remove from heat. Gradually stir 1/4 c. of the hot mixture into the beaten yolks, then return everything to the hot mixture. Continue cooking for 6 minutes stirring constantly.

Remove from heat. Add lemon juice, peel & butter. Cool slightly before pouring into the baked shell. Top with merangue.

When egg whites are beaten nearly stiff, add salt and sugar. Spread over filling sealing to crust

Bake at 350 until merangue is golden.




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