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MOTHER'S LEMON MERINGUE PIE | |
1 1/2 c. sugar 1/4 c. cornstarch (or flour) 1/8 tsp. salt 1 3/4 c. boiling water grated rind of 2 lemons 4 egg yolks 1/2 to 2/3 c. lemon juice 2 tbsp. butter baked pie shell 4 egg whites, at room temperature 1/8 tsp. salt 1/2 tsp. vanilla or lemon extract 1/2 c. sugar Beat egg whites, salt, and extract on high speed until it begins to thicken. Beat in sugar gradually; beat until stiff. Spread on slightly cool pie. Place in hot oven until meringue is golden brown. Let cool. Tip: To prevent meringue from shrinking, take care to make it touch, all the way round, against edges of pie crust. |
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