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Lemon Meringue Pie Recipe

Guest Author - Sandy Moyer

Lemon Meringue Pie

  • 3 cups water
  • 1- 1/2 cups sugar
  • 4 T. cornstarch
  • 4 T. flour
  • 1/2 tsp. salt
  • 4 egg yolks, lightly beaten
  • 1/3 cup + 1 T. lemon juice
  • 1 pre-baked pie shell

Preparation -
Pour 3 cups water into a medium saucepan. Stir in the sugar, cornstarch, flour and salt. Bring to a boil, stirring constantly over medium high heat. Reduce heat and cook on low for a few more minutes or until the mixture thickens. Add the lightly beaten egg yolks. Stir and cook for 2 more minutes. Stir in the lemon juice. Pour the mixture into the prebaked pie shell.

Meringue Topping

  • 4 egg whites
  • 1/2 cup sugar

Preparation -
Beat the egg whites until very stiff. Gently fold in the sugar. Spoon the meringue on top of lemon filling, covering the entire surface. Bake in a preheated oven at 325º for 15 minutes or until the peaks on the meringue topping are very lightly browned. Cool at room temperature for about 1 hour, then refrigerate for at least 2 to 3 hours before serving.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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