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Recipe Name: Lemon Meringue Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1 Cup(s) Sugar
6 Tablespoon(s) Cornstarch
1/8 Teaspoon(s) Salt
1 1/2 Cup(s) Cold water
3 Egg yolks, slightly beaten
2 Tablespoon(s) Butter
1/2 Cup(s) Fresh lemon juice
1 Teaspoon(s) White vinegar
1 Teaspoon(s) Grated lemon peel
Meringue: 3 egg whites 1/8 tsp salt 6 T sugar 1/2 tsp vanilla extract
Line a 9" pie plate with pastry; bake and cool. Filling - combine
sugar, cornstarch, and salt in a heavy saucepan,Gradually stir in
water, blending until smooth. Cook over medium heat,stirring
constantly, until filling come to boiling. Cook, stirringconstantly for
5 minutes, then remove from heat. Stir in a small amount of hot
filling into beaten egg yolks, mixthoroughly, then stir into hot
filling. Cook stirring constantly forone minute. Remove from heat and
stir in butter, lemon juice, vinegarand lemon peel. Cool. Preheat
oven to 350^. For meringue, beat egg whites and salt until frothy.
Gradually addsugar, beating well after each addition: continue beating
until stiffpeaks are formed. Blend in vanilla extract. Spoon lemon
filling into the baked pie shell, then spread meringueover filling
being sure to seal edge of pie shell. Bake at 350^ for 15 to 18
minutes or until golden brown. Cool on arack. Chill.Yield:One 9-inch
pieFrom Crisco Cooking (1982) Posted to MM-Recipes Digest V4 #319 by
Suzy<> on Dec 8, 1997

Nutrition (calculated from recipe ingredients)
Calories: 225
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 100.2mg
Sodium: 54.2mg
Potassium: 33.7mg
Carbohydrates: 42.4g
Fiber: <1g
Sugar: 33.8g
Protein: 1.5g

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