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Lemon Meringue Pie 9-Inch

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Ingredients

Adjust Servings:
1 baked 9 inch pie shell
1 1/2 cups sugar
1/3 cup cornstarch, plus
1 tablespoon cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten (save whites for meringue)
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons grated lemon rind
1/2 cup lemon juice
2 drops yellow food coloring, if desired
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Nutritional information

2839.2
Calories
794 g
Calories From Fat
88.3 g
Total Fat
39.6 g
Saturated Fat
658 mg
Cholesterol
1260.7 mg
Sodium
498.5 g
Carbs
2.6 g
Dietary Fiber
384.9 g
Sugars
24.6 g
Protein
1256g
Serving Size

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Lemon Meringue Pie 9-Inch

Features:
    Cuisine:

    This is my son's all time favorite pie. He gets upset if I only make one, because he wants a whole pie to himself. Prep and cook time does not include making the pie shell and is approximate. This recipe came from a 1973 Betty Crocker cookbook.

    • 85 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Lemon Meringue Pie (9-Inch), This is my son’s all time favorite pie He gets upset if I only make one, because he wants a whole pie to himself Prep and cook time does not include making the pie shell and is approximate This recipe came from a 1973 Betty Crocker cookbook


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    Steps

    1
    Done

    Bake Pie Shell.

    2
    Done

    Heat Oven to 400 Degrees.

    3
    Done

    Mix Sugar and Cornstarch in Medium Saucepan.

    4
    Done

    Gradually Stir in Water.

    5
    Done

    Cook Over Medium Heat, Stirring Constantly, Until Mixture Thickens and Boils.

    6
    Done

    Boil and Stir 1 Minute.

    7
    Done

    Gradually Stir at Least Half the Hot Mixture Into Egg Yolks.

    8
    Done

    Blend Into Hot Mixture in Pan.

    9
    Done

    Boil and Stir 2 Minutes.

    10
    Done

    Remove from Heat; Stir in Butter, Lemon Peel, Lemon Juice and Food Color.

    11
    Done

    Pour Into Baked Pie Shell.

    12
    Done

    Heap Meringue Onto Hot Pie Filling; Spread Over Filling, Carefully Sealing Meringue to Edge of Crust to Prevent Shrinking or Weeping.

    13
    Done

    Bake About 10 Minutes or Until a Delicate Light Brown.

    14
    Done

    Cool Away from Draft.

    15
    Done

    For Meringue: Beat Egg Whites and Cream of Tartar Until Foamy.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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