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Kate's Lemon Meringue Pie Recipe

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This recipe for Kate's Lemon Meringue Pie, by , is from When Do We Eat Around This Dump?, 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!

Kate Crilly


1 1/2 cup flour
1/2 teaspoon salt
1/2 cup butter flavored Crisco
4-5 tablespoons cold water
1 cup sugar
6 tablespoons corn starch
1/8 teaspoon salt
2 cup water
3 beaten egg yolks
3 tablespoons butter
1/3 cup lemon juice
2 teaspoons grated lemon rind
3 egg whites
1 tablespoon water
1/4 teaspoon cream of tartar
6 tablespoons sugar
3/4 teaspoon vanilla

Stir flour and salt together. Cut in Crisco with pastry blender or two knives. Fill cup or small bowl with ice and water. Dip out 4 tablespoons of water and sprinkle over flour. Toss together with pastry fork, if it can't be gathered together into a ball add another spoon of cold water. Roll out on floured board until thin. Put in pie tin. Prick all over sides and bottom with fork. Bake at 450 for 10-12 minutes. Cool on rack. To make filling, stir sugar, corn starch, salt and water in top of double boiler until smooth. Place directly on burner over low heat, and cook and stir until boils and thickens. Then place over double boiler bottom and simmering water, and cook covered for 10 minutes. Pour a little of this over 3 beaten egg yolks.. Beat this and add to the mixture in the double boiler. Cook and stir 3 minutes. Remove from heat and stir in butter, lemon juice, and lemon rind. Cool and then pour into cooled pie shell. To make meringue, Beat egg whites, water, and cream of tartar at high speed 3 minutes. Add sugar, 1 tablespoon at a time beating in between. Add salt and vanilla. Beat until it will stand in stiff peaks, 4-5 minutes. Spread over lemon in pie shell being careful to seal meringue to crust all the way around. Bake at 400 about 8 minutes until brown. Watch carefully.




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