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Lemon Blossom Pie With Tall N’ Tender Meringue

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CATEGORY CUISINE TAG YIELD
Eggs Desserts, Pies 1 Pie

INGREDIENTS

1 c C and H Granulated Sugar
4 T Cornstarch
1/4 t Salt
3 Eggs, separated
1/3 c Lemon juice
2 t Grated lemon peel
1 1/2 c Water
2 T Butter or margarine
1 8-inch pastry shell
baked and cooled

INSTRUCTIONS

Combine sugar, cornstarch and salt in saucepan.  Mix well.  Add egg
yolks, lemon juice and peel and water.  Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter.  Cool 5
minutes, then pour in pastry shell.  TALL 'N' TENDER MERINGUE:  Beat 3
egg whites with 1/8 teaspoon salt  until foamy throughout.  Gradually
beat in 1/2 cup C and H Granulated  or Superfine Sugar; beating until
meringue will hold up in stiff  points. Spread over warm filling in
swoops and swirls, making sure it  seals to edge of crust all around.
Bake at 350 degrees for 10 to 12  minutes, until nicely browned.  Cool,
not in a draft.  MICROWAVE DIRECTIONS:  Combine sugar, cornstarch and
salt in a deep 2  quart glass mixing bowl.  Add egg yolks, lemon juice
and peel and  water. Beat with whisk until smooth.  Microwave on full
power 8  minutes, stirring 3 times.  Precede {sic} as recipe directs.
Reprinted with permission from Pies On Parade (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

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