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Lemon Meringue Pie - Lemon Chess Pie
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Recipe Information
Teri Shute

Serves/Makes:6 or more

  • Pastry for single-crust pie
  • 5 eggs
  • 1-1/2 cups (350 ml) sugar
  • 1 cup (225 ml) light cream or milk
  • 1/4 cup (60 ml) butter or margarine, melted
  • 1 tsp (5 ml). finely shredded lemon peel
  • 2 Tbsp (30 ml). lemon juice
  • 1 Tbsp (15 ml). all-purpose flour
  • 1 Tbsp (15 ml). yellow cornmeal
  • 1-1/2 tsp (7 ml). vanilla
  • Prepare and roll out pastry.
  • Line a 9-in pie plate.
  • Trim pastry to 1/2 inch beyond edge of pie plate.
  • Flute edge, do not prick pastry.
  • Bake in a 450 degree (225 C.) oven 5 minutes.
  • Cool on rack.
  • For filling, in a medium mixing bowl beat eggs until well blended.
  • Stir in sugar, light cream or milk, melted butter or margarine, shredded lemon peel, lemon juice, flour, yellow cornmeal, and vanilla.
  • Mix well to combine thoroughly.
  • Place pie shell on oven rack.
  • Pour filling into the partially baked pastry shell.
  • To prevent overbrowning, cover edge of pie with foil.
  • Bake in 350 oven for 20 minutes.
  • Remove foil and bake for 20-25 minutes more or until knife inserted off-center comes out clean.
  • Cool pie on rack before serving.
  • Cover, chill to store.

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