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Lemon Meringue Pie Recipe

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

Joyce Spear


2 large lemons (rind and juice)
1/2 c lemon juice (extra)
2 cans sweetened condensed milk
4 eggs (separated)
1 large pie shell
1 c sugar
Baking powder

Preheat oven to 325F.
Grate the rind of the lemons into a bowl and then add the juice of the lemons plus the extra lemon juice. then add the milk and lastly the egg yolks.
Pour into pie shell and bake for 15 mins. Allow to cool.
With the oven at 300 F, beat the egg whites until stiff and forming peaks, slowly add the sugar and a pinch of baking powder. Beat until stiff and pile
onto the top of pie.
Bake until the meringue turns light brown.
Allow to stand for a while before serving, otherwise the filling will be runny.




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