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Lemon Meringue Pie


  • 1/4 cup sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1 cup lemon juice
  • 3 Tbsp. butter


Add sugar, cornstarch and water in saucepan. Stir until smooth. Cook over medium heat until bubbling. Reduce heat, cook additional 2 minutes. Remove from heat, add egg yolks. Stir. Bring to a gentle boil for 2 minutes stirring constantly. Remove from heat, add lemon juice and butter stir until butter is melted. Pour into pie shell, add meringue topping.


Bake at 325 degrees F for 18-20 minutes until meringue is golden. Let cool for 1 hour then place in fridge for 3 hours to set.



  • 1 Tbsp.cornstarch
  • 3 egg whites
  • 1/3 c.cold water
  • 1 tsp. vanilla
  • 6 Tbsp. sugar


In a saucepan, combine cornstarch and water and stir until smooth. Cook over low-med heat until thickened. Remove from heat. In a mixing bowl, beat egg whites, dash of salt and vanilla until foamy. Gradually add in sugar 1 Tbsp. at a time until soft peaks form. Gradually add in cornstarch 1 Tbsp. at a time until stiff peaks form.

By imaqt1962 from Illinois

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