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Famous Lemon Pie

3 T. cream cornstarch
1 ¼ c. sugar
¼ c. lemon juice
1 T. grated lemon rind
3 eggs, separated
1 ½ c. boiling water
1 (9 in.) baked pie shell
6 T. sugar

Combine cream cornstarch, 1 ¼ c. sugar, lemon juice and lemon rind. Beat egg yolks; add to cream cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 mins. stirring constantly. Pour into pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 T. sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven 425 degrees, 4-5 mins. or until browned. Cool on a cake rack away from drafts. Serve cold.

Fay Sonner
Strasburg




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