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Recipe Name: Pie, Lemon Meringue Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 10-Inch Graham Cracker Pie
Crust Or Baked Pie Crust
2 1/4 Cup(s) Sugar
1/3 Cup(s) Cornstarch
1/3 Cup(s) Flour
1/4 Teaspoon(s) Salt
2 Cup(s) Boiling water
6 Eggs Separated
3/4 Cup(s) Fresh lemon juice
1 Lemon Zested, Rind Grated
2 Tablespoon(s) Butter
Additional sugar for
sprinkling
Directions:
Preheat oven to 375° In a large mixing bowl lightly beat the egg
yolks, lemon juice, andrind. Into a saucepan shift together 1 1/2 cups
of the sugar, thecornstarch, flour, and salt. Set the pan over very low
heat andgradually add the boiling water stirring constantly until the
mixturethickens. Stir the flour, cornstarch, and water mixture into
the egg mixture alittle at a time. Pour back into pan the saucepan,
and cook again over medium to highheat until mixture thickens to a
point that the bottom of the pan isvisible when a wooden spoon is
pulled across the bottom. Remove from heat, blend in the butter. Let
the filling cool untilluke warm. Spread filling into a 10 inch graham
cracker or 10 inch baked pieshell. In a mixing bowl beat the egg
whites until soft peaks form, add theremaining 3/4 cup sugar 1/4 cup at
a time, continuing to beat untilstiff peaks form. Spread meringue over
top of pie insuring it touches the edge of thecrust all the way around
the pie. Set the pan in the oven and cook 25 minutes or until the
meringue isdelicately browned. Let pie cool before serving.HINT: After
meringue is spread on pie, take a spatula and lay it on themeringue and
lift it straight up. Do this all over the pie to formdecorative peaks.
If you sprinkle it with sugar the cooked pie will havepretty little
brown droplets formed by the melted sugar. If you useconfectioner's
sugar add 2 Tsp vanillaNOTES : If you like the tangy taste of
lemon you'll love thispie. Posted to MasterCook Digest V1 #339 by "Max
H. Mitchell"<mmitch-fay@worldnet.att.net> on Nov 12, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 434
Calories From Fat: 103
Total Fat: 11.5g
Cholesterol: 130.4mg
Sodium: 217.6mg
Potassium: 98.6mg
Carbohydrates: 78.4g
Fiber: <1g
Sugar: 59.2g
Protein: 6g


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