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Fresh Lemon Meringue Pie Recipe

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This recipe for Fresh Lemon Meringue Pie, by , is from Mama K's Kitchen, 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:  
Carolyn Kimmerling/Sunkist

Category:
Category:
 

Three-Egg Meringue


Ingredients:  
Ingredients:  
1-1/2 cups sugar
1/4 cup plus 2 T cornstarch
1/4 tsp. salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 T butter
1-1/2 cups boiling water
grated peel of one lemon
2-3 drops yellow food coloring (optional)
1-9" baked pie crust
3-egg meringue

Directions:
Directions:
In 2-3 quart saucepan thoroughly combine sugar, cornstarch and salt. Gradually add cold water and lemon juice with wire whisk. Stir in egg yolks. Add water and boiling water. Bring to boil over medium-high heat, stirring constantly with rubber spatula. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in lemon peel and food coloring if desired.Pour into baked pie crust. Let stand, allowing a thin film to form while preparing meringue. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 for 12-15 minutes. Cool for 2-1/2 - 3 hours before serving. Refrigerate.
 

Three-Egg Meringue


Ingredients:  
Ingredients:  
3 egg whites
1/4 tsp. cream of tartar
6 T sugar

Directions:
Directions:
In bowl with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I had never tried lemon meringue until your father broke his leg. Mrs. Elaine Wise from church brought him a pie. After trying hers I began my search for the perfect recipe. Sunkist offered a free pamphlet of lemon recipes with a little lemon juicer and grater. The first time I made this recipe, I knew I had a winner.

 

 

 

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