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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Dobbs Connolly
Added: Saturday, February 28, 2009


1 1/2 cups sugar
7 Tablespoons cornstarch
Dash salt
1 1/2 cups water
3 eggs, separated
1 teaspoon grated lemon peel
2 Tablespoons butter
1/3 cup lemon juice
1 baked and cooled 9 inch pastry shell
1 teaspoon lemon juice
6 Tablespoons sugar

Combine 1 1/2 cups sugar, cornstarch, salt and water in a saucepan. Bring to a boil. Stir until thick, about 5 minutes. Remove from heat. Stir a small amount of the hot mixture into the egg yolks. Add egg yolks and mix. Bring to a boil and stir 1 minute. Remove from heat. Add lemon peel and butter. Slowly stir in 1/3 cup lemon juice. Cool to luke-warm. Pour filling into baked pie shell. Beat egg whites with 1 teaspoon lemon juice until foamy. Slowly add 6 Tablespoons of sugar, beating to stiff peaks. Spread meringue over hot filling, sealing to edges of pastry. Bake at 350 for 12 to 15 minutes, until peaks are golden. Cool and serve.




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