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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Hylton Family Recipes, 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:  
1 - Prepared Pie Crust


Filling

1 c. Sugar
⅓ c. Cornstarch
1 c. Cold Water
4 - Large Egg Yokes, reserve the whites
c. Lemon Juice
3 tbsp. Butter

Meringue

4 - Large Egg Whites
tsp. Cream Of Tarter
c. Sugar

Directions:
Directions:
Pie
Preheat oven to 350. Place pie crust into a 9 inch deep dish pie pan and par bake for 10 mins making sure to dock the crust before baking. In a sauce pot combine sugar, cornstarch, salt and whisk together. Add cold water. Cook over medium heat, stirring constantly, for 7 to 9 mins until mixture comes to full boil. Remove c. of boiled mixture to a separate bowl and temper the egg yokes. Pour mixture and egg yokes into a sauce pot constantly stirring for 2 to 3 mins or until thick. Whisk in lemon juice and butter. Remove from heat and set aside.

Meringue
In a mixing bowl with a wire whisk, add egg whites and cream of tarter. Beat on low until foamy. Turn mixer to high speed gradually adding cup of sugar. Beat until stiff peak stage.

Pour filling into par baked pie crust. Add meringue onto filling, making sure to seal the edges. Bake for 25 to 30 mins. Cool completely before slicing.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
25 to 30 mins

 

 

 

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