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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Merinque Pie Filling Recipe

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This recipe for Lemon Merinque Pie Filling is from In the Kitchen with Judds, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mix together 1 cup sugar, 2 T. cornstarch, 2 T. flour.
Directions:
Directions:
Add 1 1/2 c. water; Mix. Cook till thickens, add a little of this mixture to 2 large eggs that have been beaten slightly. Add rest of mixture. Add juice of 1 or 2 lemons and grated rind of 1 or 2 lemons. Add 2 T. butter. Heat it through. Remove and let cool. Put is crust. Beat 2 egg whites till stiff. Add in 2 T. sugar. Put on filling.
300º 40 minutes till brown about 10 minutes.

 

 

 

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