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Lemon Meringue Pie

This recipe comes to us from our designer, Beth Spegal. She recently made this scrumptious dessert for a client dinner we hosted at Erich’s house. The recipe came from her copy of the “Better Homes and Gardens” cookbook she received on her wedding day 35 years ago.



• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 3 tablespoons all purpose flour
• 1-1/2 cups water
• 3 eggs
• 2 tablespoons butter or margarine
• 1/2 teaspoon finely shredded lemon peel
• 1/3 cup lemon juice
• One 9-inch Baked Pastry Shell


In a medium saucepan, combine sugar, cornstarch, flour, and a dash of salt. Gradually stir in water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine and lemon peel. Gradually stir in lemon juice, mixing well. For meringue, in a large mixing bowl, beat egg whites and 1 teaspoon of lemon juice with an electric mixer on medium speed for about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed for about 4 minutes or until stiff peaks form and sugar dissolves. Pour hot filling into the Baked Pastry Shell. Spread meringue over hot filling; seal to edge.

Bake in a 350-degree oven for 12 to 15 minutes or until the meringue is golden. Cool on a wire rack. Cover and chill to store.

Makes 8 servings.

Recipe: Better Homes & Gardens


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