"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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!

Joyce Flannery


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

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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