Pecan Cottage Favorite Lemon Meringue Pie Recipe

Pecan Cottage Favorite Lemon Meringue Pie

Filling:
1 1⁄2 cups sugar
1⁄4 cup plus 2 tablespoons
cornstarch
1 tablespoon flour
1⁄8 teaspoon salt
1⁄2 cup lemon juice
1 tablespoon grated lemon rind
1 cup cold water
3 egg yolks, well beaten (use
whites for meringue)
1 1⁄2 cups boiling water
1 (9-inch) pie shell, baked

Blend sugar, cornstarch, flour and salt in medium saucepan. Add
lemon juice, rind, cold water, beaten egg yolks, blending until very
smooth. Add boiling water. Bring to a boil over medium heat, stirring
constantly, then boil 2 to 3 minutes. Remove from heat. Stir
filling occasionally until warm. When cool, add to baked pie shell.

Meringue:
4 egg whites
1⁄2 teaspoon cream of tartar
2⁄3 cups sugar


Beat egg whites and cream of tartar until soft peaks form. Add sugar
gradually, beating until stiff. Apply to top pie filling making sure to
flip a few curls for panache. Bake at 350° for 10 to 13 minutes.


Pecan Cottage Bed & Breakfast

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Pecan Cottage Favorite Lemon Meringue Pie Recipe from:

Eat and Explore Oklahoma Cookbook and travel Advisor
Eat & Explore Oklahoma

Also try : Pecan Pie

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