LEMON MERINGUE PIE|
3 Tbsp. cornstarch
3 Tbsp. flour
1 3/4 c. sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/2 c. lemon juice
1 Tbsp. grated lemon rind
1/2 stick butter
9-inch baked pie shell
Pie Mixture: Combine cornstarch, flour, sugar and salt
in a medium saucepan. Gradually stir in lemon juice. Bring to
boil, then reduce heat and cook until thick and clear. Remove
from heat. Stir several spoonfuls of the hot mixture into egg
yolks and mix well. Pour back into saucepan. Bring to boil,
then reduce heat and cook until thick, stirring constantly.
Remove from heat, stir in butter and lemon rind. Cool 5
minutes, then pour into pie shell.
4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 1/2 c. flour
1/2 c. Crisco or other
3/4 tsp. salt
1/4 c. cold milk
Meringue: Beat egg whites until fluffy and add cream of
tartar. Add sugar, two tablespoons at a time, beating after
each addition. Continue beating until mixture stands in peaks.
Pile on filling and spread to edge of pie crust. Bake in hot
oven at 425 degrees for 5 to 10 minutes or until brown. Cool thor-
oughly, at least 4 hours.
Pie Crust: Sift together flour and salt; cut in short-
ening with pastry cutter. Beat egg slightly. Add 1 tablespoon
milk at a time. Roll thin for pie crust. Bake at 375 degrees for 15
minutes. Pour cooked pie mixture in crust.
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