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Lemon Meringue Pie Recipe

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

Mom Olson


1 8" baked pie shell
1 c sugar
1 1/4 c water
1 TBSP butter
1/4 c cornstarch
3 TBSP cold water
6 TBSP lemon juice
1 tsp grated lemon peel
3 egg yolks
2 TBSP milk

3 egg whites
6 TBSP sugar
1 tsp lemon juice

Preheat oven to 350. Combine sugar, 1 1/4 c water and butter. Heat until sugar dissolves. Add cornstarch blended with 3 TBSP cold water. Cook until clear, about 8 minutes. Add lemon juice and peel. Cook 2 minutes. Beat egg yolks with milk. Slowly add egg mixture to filling. Bring to a boil. Cool. Pour into a cooled, baked pie crust.
Meringue: Beat egg whites until stiff but not dry. Add sugar gradually. Add lemon juice last. Spread over cooled filling, sealing to edges of crust. Brown in oven 13-15 minutes.




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