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Lemon Meringue Pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 tablespoons flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 cup sugar
1/2 cup cold water
1 1/2 cups boiling water
2 tablespoons butter
4 egg yolks, beaten
1/3 cup lemon juice
2 teaspoons lemon rind

Meringue:
4 egg whites
1/2 cup sugar
dash cream of tartar


In a heat proof bowl beat the egg yolks until thick and yellow. Add the lemon juice and rind and mix well. Set this mixture aside. In top of double boiler combine flour, cornstarch, salt and sugar. Gradually mix in 1/2 cup cold water a bit at a time to avoid lumps until you have a smooth mixture. Gradually whisk in the boiling water. Add the butter and cook stirring constantly until thickened. Continue to cook stirring constantly a few minutes more. Remove the sugar mixture from the heat. Add a few spoons (about a third cup, or half cup) of the hot sugar mixture to the yolks and blend quickly. Return the yolk mixture back to the pot, blend quickly and return the pot to the heat. Continue cooking 2 minutes more stirring constantly until the mixture steams a bit. Pour into baked pie crust. Top with meringue and bake in 375 degree oven about 8 to 10 minutes watching carefully until the meringue has golden brown peaks.


Pairs Well With


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