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    Lemon Meringue Pie

    Source of Recipe


    1 1/2 cups sugar
    3 Tbsp cornstarch
    3 Tbsp. all purpose flour
    1 1/2 cups hot water
    3 slightly beaten egg yolks
    2 Tbsp. butter or margerine
    1/2 tsp. grated lemon peel
    1/3 cup lemon juice

    1 9-inch pastry shell, cooked
    Meringue (see below)

    In saucepan, mix sugar, cornstarch, and flour. Gradually add hot
    water, stirring constantly.

    Cook and stir over high heat til mixture comes to boiling. Reduce
    heat; cook and stir 2 minutes longer. Remove form heat.

    Stir small amount of hot mixture into egg yolks, then return to
    hot mixture. Bring back to boiling and cook 2 minutes, stirring
    constantly. Add butter and lemon peel. Slowly add lemonb juice,
    mixing well. Pour into pastry shell. Spread meringue over filling
    and seal the edges. Bake at 350 F for 12 to 15 minutes. Cool
    before cutting. (Before cutting, dip knife in water.)


    3 egg whites
    1/2 tsp. vanilla
    1/4 tsp. cream of tartar
    6 Tbsp. sugar

    Beat egg whites with vanilla and cream of tartar til soft peaks
    form. Gradually add sugar, beating til stiff and glossy peaks have
    formed and all sugar is dissolved.




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