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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon meringue Pie Recipe

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This recipe for Lemon meringue Pie, by , is from Mom's Recipe Box, 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!

Marlys Tidwell via Encyclopedia of Cooking


9 - inch pastry shell. Page 928

1/2 to 3/4 tsp grated lemon rind
1/3 C strained lemon juice, 2 medium sized lemons.
1/3 C cornstarch
2 Tbsp all purpose flour
1 1/3 C sugar
1/4 tsp salt
1 1/2 C boiling water
3 Egg yolks
3 Tbsp firm butter

Dash of salt
3 Egg whites
1/3 C sugar
1 tsp sugar

Bake and cool pastry shell. Wash lemons and grate off yellow part of riff. Squeeze juice run through corse strainer. Blend cornstarch, flour, sugar, and salt in a 3 qt saucepan. Stir in boiling water. Place over direct heat, cook and stir constantly until thick and clear, about 3 min. Beat egg yolks, quickly stir in about 1/3 C of hot mixture; return to double boiler, cook and stir about 2 min longer. Remove from heat, stir in butter, then the rind, then the lemon juice gradually in small portions, mixing after each. Pour into cooled pie shell. Meanwhile make:
Meringue: add salt to egg whites and beat until stiff, then gradually beat in1/3 C sugar until meringue is stiff and shiny. Spread lightly over pie so it touches crust all around; swirl or spread smooth and Mark into 6 serving pieces with long knife blade. Sprinkle with thr tsp os sugar. Bake at moderate (350) for 12to 15 min or until golden brown. Remove to cake rack out of draft to cool 2 to 3 hours before cutting.




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