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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Deb Burton'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!

Donna Thienpont


1 c. sugar
5 t cornstarch
1/2 tsp salt
1 c. boiling water

2 tsp butter
4 egg yolks, slightly beaten

c. lemon juice
zest of two lemons

1 pie shell or graham cracker crust

4 eggwhites
4T powdered sugar
1/4 tsp. cream of tartar

Preheat oven to 350 F.
Mix in sugar, cornstarch, salt in pot on stove, add boiling water, stirring constantly until it boils.
Put in double boiler --cover and cook until thick.
Take off heat.
Add butter and egg yolks
Return to heat and cook for 2 minutes
Add lemon juice and rind of two lemons, mix in and cook until thick

Prick pie shell with a fork all over
and pour in lemon mixture

In a mixer or hand mixer, beat egg whites until stiff, add Powdered sugar until blended and add cream of tartar.

Bake until all the Meringue has browned.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes + bake till Meringue is brown
Personal Notes:
Personal Notes:
a great strongly flavoured lemon meringue pie. My favourite. To make this as a Keto low carb recipe, use almond flour and make a crust by adding monkfruit/erythritol blend sugar and butter.Mix together and press into place. For powdered sugar in the meringue, grind monkfruit blend in a coffee grinder or a blender until powdered.




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