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December 1998 Issue
Dessert Menu
by Royce Smith
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Lemon Meringue Pie

  • 1 1/2 cups sugar
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 1 1/2 cups hot water
  • 3 slightly beaten egg yolks
  • 2 tbsp butter or margarine
  • 1/2 tsp. grated lemon peel
  • 1/3 cup lemon juice
  • 1 9 -inch pastry shell (graham cracker crust are best)
  • Meringue
In sauce pan, mix sugar, cornstarch, and flour. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring back to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling and seal the edges.

Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.


  • 3 egg whites
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 3/4 cups sugar
  • 1/4 tsp cream of tartar
Beat egg whites with vanilla and cream of tartar until a soft peak forms. Gradually add sugar, beating until stiff and glossy peaks have formed and all sugar is dissolved.
  • Yields: 8 servings
  • Preparation time: 1 hour

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