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This recipe for LEMON MERINGUE PIE, by , is from Sherry's Cookbook, 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!

Sherry Rindt


For a 9 inch pie

1 1/2 cups sugar
1/3 cup plus 1 T cornstarch
1 1/2 cups water
3 eggs yolks, slightly beaten
3 T margarine or butter
2 tsp grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring, optional

Meringue for 9 inch pie

Bake pie shell. Remove from oven and allow to cool.
Set oven temp at 400.
Mix sugar and cornstarch in 1 1/2 quart sauce pan. Gradually stir in water. Cook over medium heath, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Gradually stir at least half of the hot mixture into the beaten egg yolks (emphasis on gradually stirring), then blend into the hot mixture in the saucepan. Continue stirring and boil for one minute. Remove from heat. Stir in the margarine or butter, the lemon juice and lemon zest and the food color if desired. Pour into the pie shell.

Spoon meringue over the top. carefully sealing meringue to the edge of the crust to prevent shrinking or weeping.

Bake until delicate brown, about 10 minutes. Cool away from draft.




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