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A Cookbook of Memories

Cakes, Pies and Desserts

MY MOTHER'S LEMON MERINGUE PIE 
Marlene Taylor United, Winnipeg, MB, Kirkfield Park

1/2 cup sugar  3 Tbsp cornstarch mixed with a little cold water
Juice and rind of one lemon 1/4 cup sugar
2 eggs, separated few grains salt
1 1/2 cup boiling water
Beat sugar, lemon juice, lemon rind and egg yolks together well. Add 1 1/2 cups boiling water. When this is really hot, add dissolved cornstarch. Pour into hot lemon mixture, a little at a time, stirring constantly. Let cook for a few minutes until the taste of raw starch is gone. Pour into an 8 or 9 inch cooked pie crust. Make meringue by beating egg whites with salt until soft peaks form. Gradually beat in sugar until meringue is stiff and glossy. Top pie with meringue and brown at 425 degrees for about 5 minutes until golden.

 
 
 

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