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Lemon Pie Filling from Grace Dahl Recipe

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This recipe for Lemon Pie Filling from Grace Dahl, by , is from Our Family Cookbook, 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!

Contributor:  
Contributor:  
Joyce Flannery

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. cornstarch
1 c. water
1 tbsp. oleo
1 c. sugar
3 egg yolks (use the egg whites for meringue)
1 lemon juiced and rind grated
1 pre-baked 9" pie crust

For Meringue
tsp. cream of tarter
3 egg whites
2 tbsp. sugar

Directions:
Directions:
Pre-heat oven to 350
Beat egg yolks, add lemon juice and rind.
Mix sugar and cornstarch, add water and mix well.
Add egg and lemon juice mixture, stir to mix.
Cook over medium heat, add oleo as it cooks.
Cool and pour into baked pie shell.
Cover with meringue* (be sure to seal meringue to crust good. Push down with spoon or such - this prevents "weeping").

Bake at 350 until meringue is browned (about 10-15 minutes)

*Meringue: Add cream of tater to the egg whites. Beat until frothy. Add sugar and continue beating until stiff peaks form.

 

 

 

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