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Lemon Meringue Pie

  • 5 whole eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup water
  • Pinch salt
  • 1 unbaked pie shell
  • Meringue of 1 cup egg whites, 1 cup sugar
Beat whole eggs, sugar, lemon juice, water and salt; pour into pie pan lined with unbaked pie shel. Bake as for custard pie until firm (in hot oven 425°F., about 35 minutes). Make meringue by beating egg whites with sugar until egg whites stand in peaks; spread evenly over top of pie; brown in slow oven, 300°F., about 20-25 minutes, until dried out and browned.
Submitted by Cassyjean - Torrington, CT May 31, 2009
13 min 60 min 73 min


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