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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Whitehorn


Pie Filling:

1 1/2 cups water
1 1/2 cups sugar
1/2 tsp. salt

1/4 cup cornstarch
1/3 cup water
4 large eggs, separated
1/2 cup freshly squeezed lemon juice
1 tsp. grated lemon zest
4 Tbsp. butter


4 egg white
1/2 cup granulated sugar
1/4 tsp. cream of tarter

To make filling: In a large saucepan, bring 1/2 cups water, sugar and salt to a boil. Meanwhile, blend cornstarch and 1/3 cup cold water, egg yolks, lemon juice & zest.

Pour gradually into the boiling sugar-water mixture, stirring constantly. Stir & cook until mixture is bubbly and clear. Remove from heat and add butter. Stir until melted. Cool to lukewarm. Pour into a pre-baked store bought or homemade pie shell.

Heat oven to 350 degrees.

To make meringue:

Beat egg whites and cream of tarter until soft peaks form. Add sugar 1 tablespoon at a time, beating well until stiff peaks form. Mound meringue quickly on pie and seal all the way to the edges. Bake 12 to 15 minutes.


Personal Notes:
Personal Notes:
I haven't made this recipe in years either, but is a great pie. Since I can't make pie crust to save my soul, I always use a store bought crust. You don't have to, though.




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