"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Meringue Pie Recipe

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

Annie Ruth Tucker
Added: Tuesday, February 24, 2009


1 1/2 c. sugar
7 tbsp. cornstarch
Dash salt
1 1/2 c. water
3 beaten egg yolks
1 tsp. grated lemon peel
2 tbso. butter or margarine
1/2 c. lemon juice
1 9 inch baked pastry shell
3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

In saucepan, mix first three ingredients; stir in water. Bring to boil over medium heat, stirring; cook and stir till thick, about 5 minutes.

Remove from heat; stir small amount homt mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 1 minute, stirring constantly.

Remove from heat. Add lemon peel and butter. Slowly stir in 1/2 cup lemon juice. Cool to lukewarm, stirring frequently to prevent "film." Pour into cooled pastry shell.

Beat egg whites with 1 tsp. lemon juice to soft peaks. Gradually add 6 tbsps. sugar, beating till still peaks form and all sugar has dissolved (test with fingers). Spread meringue over filling, sealing to edges of pastry to avoid shrinking.

Bake on 350 for 12 to 15 minutes or till meringue is golden brown.




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