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Measurements

Lemon Meringue Pie

Filling:

  • 1 1/2 c Sugar
  • 3 tb Flour
  • 3 tb Cornstarch
  • 1 1/2 c Water
  • A dash of salt
  • 3 Egg yolks
  • 2 tb Butter
  • 2 tb Lemon zest; finely grated
  • 1/3 c Lemon juice

Meringue:

  • 3 Egg whites; room temp
  • 1/2 ts Vanilla
  • 1/4 ts Cream of tartar
  • 6 tb Sugar

Recipe by: Janet Morrissey- Rosebud
Combine sugar, flour, cornstarch, and dash of salt in a medium saucepan. Gradually stir 1 1/2 cups water. Cook, stirring constantly, over medium high heat til thickened and bubbly. Reduce heat; cook and stir for 2 moreminutes. Remove from heat. Beat egg yolks slightly. Gradually stir in 1 cup of the hot filling into the yolks. Return the mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 morn minutes. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently. Pour hot filling into pre-baked pie crust.

Meringue: Combine egg whites, vanilla, and cream of tartar and beat at medium speed until soft peaks form. Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely disolved. Spread meringue over pie filling, being careful to seal to the edge of the crust. Bake in a 350 F oven for 15 minutes. Cool on a wire rack. Chill til serving time.


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