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Lemon Meringue Pie

This is a downright delicious yom tov treat!

Prep
Cook
Serves 8people
Ingredients
1
cup white sugar
2
tbsp flour
3
tbsp cornstarch
1/4
tsp salt
1 1/2
cups water
1/2
cup lemon juice
2
tbsp oil
4
egg yolks, beaten
1
9-inch pie crust, baked
4
egg whites
6
tbsp white sugar
Directions
1.
Preheat oven to 350 degrees.
2.
To make lemon filling: In a medium saucepan, whisk together 1 c sugar, flour, cornstarch, and salt. Stir in water and lemon juice. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in oil. Place egg yolks in a small bowl and whisk in approximately 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring back to a boil and continue to cook while stirring constantly until thick and pudding-like. Remove from heat. Pour filling into baked pastry shell.
3.
To make meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.
Bake in preheated oven for 10-15 minutes, until meringue is golden-brown.

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