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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Peterson 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:  
Loretta Schultz

Category:
Category:

Ingredients:  
Ingredients:  
1 baked 9 inch pie shell
1 1/4 C sugar
6 T cornstarch
2 c Water
1/3 C Lemon juince
3 egg yolks
1 1/2 t lemon extract
2 t vinegar
3 T butter

Meringue
1 T cornstarch
2 T cold water
1/2 C boiling water
3 egg whites
6 T sugar
1 t vanilla
pinch of salt

Directions:
Directions:
Pie Directions
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell and et cool. Cover with meringue and brown in the oven.

Meringue Directions
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed beat egg whites until foamy. gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until the top is lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Loretta Schultz made a sumptuous lemon meringue pie. I found this recipe in her collection that was printed in an Ann Landers column.

 

 

 

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