"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Pies Recipe

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This recipe for Lemon Pies, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Vinson
Added: Thursday, August 6, 2009


Pie Filling:
6 eggs
3 lemons
3/4 cup flour
1/2 cup butter
3 c. hot water
3 c. sugar

Ingredients for Perfect Meringue
6 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
12 tbsp. sugar

Squeeze lemons by hand so they will not be so strong. Separate eggs and use whites for meringue. Mix sugar and flour, add water, lemon juice, and egg yolks (beaten). Cook in a thick pot or double boiler until very thick on med. heat. Add butter and mix well, pour into baked pie shells and add meringue and brown at 350.

Perfect Meringue:
In deep bowl, beat egg whites with vanilla and cream of tartar until soft peaks (that bead) form. Don't overbeat egg whites before adding sugar. Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved. Rub some meringue between fingers feeling for sugar. Spread meringue over hot filling. To prevent meringue from shrinking spread to edges of pie shells.




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