Lemon Meringue Pie 4
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Lemon Meringue Pie 4
  Lemon    Meringue    Pie  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54468. Report a problem with this recipe.
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      Title: Lemon meringue pie 4
 Categories: None
      Yield: 1 Pie
 
      1    9 inch Pre-Baked Pie Shell

MMMMM------------------------THE FILLING-----------------------------
  1 1/2 c  Granulated Sugar
      6 tb Cornstarch
    1/4 ts Salt
    1/2 c  Cold Water
    1/2 c  Lemon Juice
      3    Egg Yolks, Well Beaten
      2 tb Butter
  1 1/2 c  Boiling Water
      1 ts Lemon Peel

MMMMM------------------------THE MERINGUE-----------------------------
      2    Egg Whites, Whipped
    1/4 ts Cream of Tartar
      4 tb Confectioner's Sugar
    1/2 ts Vanilla
 
  Preheat the oven to 325 degrees. The Meringue: Whip the egg whites
  until frothy. Add the cream of tartar and whip until stiff but not
  dry. (The peaks should stand but should lean over slightly when the
  beater is removed). Beat in the confectioner's sugar one tablespoon
  at a time. DO NOT OVERBEAT! Beat in the vanilla. The Filling:
  Thoroughly beat the egg yolks. Sift the sugar, cornstarch and salt
  into a large saucepan. Gradually blend in the cold water and lemon
  juice. When the mixture is smooth, blend in the egg yolks and butter.
  Stirring constantly, add the boiling water. Bring the mixture to a
  full boil, stirring gently. As the mixture thickens, reduce the heat
  and allow to simmer very slowly for about a minute. Remove from the
  heat and stir in the lemon peel. Pour the mixture into the pre-baked
  pie shell. The Pie: Spread the meringue very thickly onto the pie
  over the filling. Bake 10 to 15 minutes, depending on the thickness
  of the meringue.
 




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Recipe ID 54468 (Apr 03, 2005)

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