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Lemon Meringue Pie
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Submitted by:
Jimmy |
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This is a classic lemon meringue pie that I love. Don't be scared to make the meringue, it's not as hard as you think. |
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INGREDIENTS:
- 2 cup(s) , Boiling Water
- 1 large , Lemon Zest of
- 1 cup(s) , Sugar
- 10 tablespoon(s) , Flour
- 2 large , Eggs Separated
- 1/4 cup(s) , Butter
- 4 tablespoon(s) , Lemon Juice
- 1/4 teaspoon(s) , Lemon Extract
- 1 large , Pie Shell Baked and Cooled
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| Instructions: |
Scald lemon rind with water in top of double boiler over direct heat.
Mix 3/4 cup of sugar and flour together; add boiling water, a little at a time and return to double boiler.
Cook over boiling water until thickened, stirring constantly.
Cover and continue cooking 20 minutes without stirring.
Beat egg yolks slightly.
Add a little hot mixture to them, mix well and return to double boiler; stir for 2 minutes.
Remove from heat; stir in butter, lemon juice and lemon extract.
Cool to lukewarm before pouring into baked and cooled pie shell.
Meringue
Make meringue with 2 egg whites and 1/4 cup sugar.
Beat egg whites until stiff but not dry.
For each egg white, gradually add 2 tablespoons sugar, beating between additions.
Beat until mixture holds its shape.
Pile gently onto cooled pie filling.
Spread to edge of crust.
Swirl or peak for an attractive top.
Bake in 350 F oven 7 - 10 minutes or until lightly browned. |
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