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OF THE 1940'S & 50'S





Lemon Meringue Pie  Lemonwedge.gif (16247 bytes)

This old-fashioned tart dessert treat will please all of your guests.   Some folks don't go through the trouble to make meringue, but it is the meringue that off-sets the tartness of the pie.  You decide but...enjoy!

Your Host, Brad

1 9-inch pie shell

4 Tbl cornstarch
4 Tbl flour
1/4 tsp salt
1 1/4 cups sugar
1 1/2 cups water
Grated rind of a lemon
1/2 cup fresh-squeezed lemon juice
2 Tbl butter
4 egg yolks, lightly beaten
Meringue Topping

Preheat the oven to 425F.  Bake the pie shell for 16 to 18 minutes, until lightly browned.

Mix the cornstarch, flour, salt, sugar, and water in a saucepan.  Cook over medium-high heat, stirring constantly, until thickened, about 3-4 minutes.  Remove from the heat

Stir in the lemon rind, lemon juice, and butter.  Stir 1/2 cup of the hot mixture into the egg yolks so yolks do not curdle.  Stir the yolks into the remaining hot mixture and cook, stirring constantly, for another 3 minutes.  Let cool a bit.

Spread the lemon mixture into the baked pie shell and cover with the meringue, the recipe which is included by clicking here.

Refrigerate but bring to room temperature to serve.


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