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    Fresh Lemon Meringue Pie

    Source of Recipe

    Fresh Lemon Meringue Pie

    1 1/2 c sugar
    1/4 c plus 2 T cornstarch
    1/4 t salt
    1/2 c cold water
    1/2 c fresh squeezed lemon juice
    3 egg yolks, well beaten
    2 T butter
    1 1/2 c boiling water
    Grated peel of 1/2 lemon
    2 to 3 drops yellow food coloring
    1(9-inch) baked pie crust
    Three-Egg Meringue (recipe follows)

    In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually
    blend in cold water and lemon juice. Stir in egg yolks. Add butter
    and boiling water. Bring to a boil over medium-high heat, stirring
    constantly. Reduce heat to medium and boil for 1 minute. Remove from
    heat and stir in lemon peel and food coloring. Pour into baked pie
    crust. Top with Three-Egg Meringue, sealing well at edges. Bake at
    350 degrees F for 12 to 15 minutes. Cool for 2 hours before serving.
    Makes 6 servings.

    Three-Egg Meringue: In bowl, with electric mixer, beat 3 egg whites
    with 1/4 teaspoon cream of tartar until foamy. Gradually add 6
    tablespoons sugar and beat until stiff peaks form.




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