Lemon meringue pie (ceideburg)
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Lemon meringue pie (ceideburg)
  Lemon    Meringue    Pie  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54463. Report a problem with this recipe.
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      Title: Lemon meringue pie (ceideburg)
 Categories: Pies
      Yield: 1 Pie
 
  1 1/2 c  Sugar
      3 tb Cornstarch
      3 tb All-purpose flour
        ds Salt
  1 1/2 c  Hot water
      3 sl Beaten egg yolks
    1/2 ts Grated lemon peel
      2 tb Butter or margarine
    1/3 c  Lemon juice
      1    9 inch baked pastry shell
      3    Egg whites
      1 ts Lemon juice
      6 tb Sugar
           Preheat oven to 350F.
 
  In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.
  
  Gradually blend in water.  Bring to boiling over high heat, stirring
  constantly.  Reduce heat to medium; cook and stir for 8 minutes more.
  Remove from heat.
  
  Stir small amount hot mixture into egg yolks; return to hot mixture.
  
  Bring to a boil over high heat, stirring constantly. Reduce heat to
  low; cook and stir for 4 minutes longer. Remove from heat. Add lemon
  peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire
  surface with clear plastic wrap; cool for 10 minutes. Now pour into
  cooled pastry shell. Cool to room temperature (about 1 hour).
  
  For meringue, beat egg whites with 1 teaspoon lemon juice till soft
  peaks form.  Gradually add 6 tablespoon sugar, beating till stiff
  peaks form and sugar is dissolved.  Spread meringue over filling,
  sealing to edges of pastry.  Bake in moderate oven (350F) for 12 to
  15 minutes or till meringue is golden. Cool thoroughly before serving.
  
  Posted by Stephen Ceideburg Dec 19 1989.
 




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Recipe ID 54463 (Apr 03, 2005)

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