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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Meringue Filling Recipe

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This recipe for Lemon Meringue Filling is from Angela's Awesome Edibles , 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:  

Category:
Category:

Ingredients:  
Ingredients:  
C sugar
3 Tb cornstarch
tsp salt
C water
3 egg yolks, slightly beaten
1 Tb butter
1 tsp grated lemon peel
1 C lemon juice
1 C whipped cream

Directions:
Directions:
Mix C sugar, cornstarch and salt in saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir at least half the hot mixture gradually into egg yolks.
Blend into hot mixture in pan.
Boil and stir in 1 minute.
Remove from heat; stir in butter, lemon peel and lemon juice.
Cool to room temperature. Just before serving spoon into meringue shells.
Top with whipped cream.

 

 

 

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