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Lemon Meringue Pie




Source of Recipe


Magazine clipping






List of Ingredients



• 1-1/4 cups sugar
  
• 1/4 cup flour
  
• 3 tablespoons cornstarch
  
• 1/4 teaspoon salt
  
• 3 cups boiling water
  
• 3 egg yolks, beaten
  
• 1 tablespoon butter
  
• 1 tablespoon grated lemon rind
  
• 1/2 cup strained lemon juice
  






Instructions



1. Preheat oven to 425 degrees F. Prepare pastry; roll out half of dough and line a 9” pie plate. Trim, flute edge and prick . Bake in oven for 10-12 minutes, or until golden. Cool. In a saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly, until thickened. Cover and cook 2 minutes longer, stirring occasionally. Stir a small amount of hot mixture into beaten egg yolks and then blend into remaining hot mixture. Cook 1 minute longer, stirring constantly. Remove from the heat and blend in butter, grated lemon rind, and strained lemon juice. Cool to lukewarm and turn into pie shell. Top with meringue. Return to heated 375 degree oven for 12 minutes, or until golden. Cool at room temperature. Makes one 9-inch pie.