Thursday, September 20, 2007

Lemon Meringue Pie

2 or 3 lemons (you can use limes too or a combo)
1 tsp zest
1 cup sugar
1 cup water
1 tbs butter
3 tbs corn starch
3 or 4 egg yokes
Combine all ingredients and cook on medium heat, stirring constantly. Bring to a boil. take off heat, let cool.
pour into prepared “sweet pie crust” (not the American’s pie crust)

Beat 3 egg whites until stiff add a tbs of caster sugar
Dollop over the cooled lemon pie filling
Bake at 350 for 10 to 15 minutes until golden brown

Recipe courtesy of Auntie Tam - who says it is Dawn Onekawa's recipe

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