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1 c. sugar 1 1/4 c. water 1 Tbsp. butter 4 Tbsp. cornstarch 3 Tbsp. cold water 6 Tbsp. lemon juice 1 tsp. lemon rind 3 egg yolks 2 Tbsp. milk 1 baked 8" pie shell Combine sugar, water, and butter. Heat until sugar dissolves. Add cornstarch blended in cold water; cook slowly until clear, about 8 minutes. Add lemon juice and rind. Cook another 2 minutes. Add egg yolks, beaten with milk. Bring to boiling or until thick. Pour into 8" baked pie shell. Cool, then spread with meringue. Meringue 3 egg whites 6 Tbsp. sugar 1/4 tsp. cream of tartar dash of salt 1/2 tsp. lemon rind 1 tsp. lemon juice Beat egg whites, cream of tartar, and dash of salt until stiff. Add 2 Tbsp. sugar and beat, add 2 more Tbsp. sugar and beat, then add final sugar and beat. Beat in lemon juice and rind. Spread over filling. Bake at 350 for 15 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |