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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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Lemon Meringue Pie



1 7/8 c Sugar
1/3 c Cornstarch
1/4 t Salt
2 c Milk
3 Eggs, separated, plus 1
-extra egg
-white
1 1/2 t Grated lemon rind
1/2 c Fresh lemon juice
2 T Butter
1 Baked 9" pastry shell
1/2 t Cream of tartar


Combine 1 1/2 cups sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Boil gently 1 minute, stirring constantly. Remove from heat.
Preheat oven to 350 degrees. Beat egg yolks at hight speed of an electric mixer until thick and lemon-colored. Gradually stir about 1/4 of hot milk mixture into yolks; add this to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, and butter, stirring until butter melts. Pour filling into baked pie shell.
Beat the 4 egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup plus 2 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge. Bake for 12 to 15 minutes, or until browned. Cool before cutting.













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