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Lemon Meringue Pie


  • 2 cups sugar
  • 3 Tbsp. cornstarch
  • 1/3 cup flour
  • 2 1/3 cups boiling water
  • 4 egg yolks
  • juice of 3 small lemons
  • 1 Tbsp. grated lemon rind
  • 1 Tbsp. butter
  • 1/4 tsp. salt, heaping
  • 4 egg whites, stiffly beaten
  • 1/3 cup sugar
  • 1 pie shell (10 inch), baked


Mix sugar, cornstarch and flour in top of double boiler. Add boiling water, stirring. Cook until slightly thick. In small bowl, beat egg yolks slightly. Pour about a cup hot sugar and cornstarch mixture into egg yolks and mix. Add this slowly to remaining sugar and cornstarch mixture and cook. Stir constantly until thick, about 8 minutes. Add lemon juice, grated rind, butter and salt and mix well. Beat egg whites stiff with sugar. Add a cup of this meringue to lemon mixture. Mix well and pour into pie shell. Top with meringue and bake at 400 degrees F until lightly browned.


By Robin from Washington, IA


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