Cook time: 10 mins Total time: 25 mins Save Print Ingredients 3 eggs
granulated sugar 2 Tbsp. cornstarch 2 Tbsp. flour 1 c water Juice from 2 lemons (should be 5-6 Tbsp., or slightly more than ¼ cup) Zest from 2 lemons (about 2 Tbsp.) 1 Tbsp. butter 9-inch prepared pie crust, or 6 mini crusts baked in extra-large muffin tins Instructions Preheat oven to 350ºF. Separate egg whites and yolks. Whisk yolks together until smooth in a small bowl and set aside. In a stand mixer, add ¼ c. of sugar and egg whites, and allow your meringue to whip as you work. It will be a few minutes before the egg whites thicken and form soft peaks (If you plan to mix by hand, you can complete this step after making the lemon filling). In a small saucepan, mix together the remaining ¾ c. sugar, cornstarch, and flour until well-blended. Beat in water, lemon juice and zest. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Reduce heat to a simmer, and add egg yolks and butter. Stir contantly until filling is smooth and thick. Remove filling from heat, and pour into crust(s). Check to make sure your meringue is soft and fluffy, or if mixing by hand, beat egg whites and ¼ cup of sugar together until soft and fluffy. (If it's still a bit thin, increase the speed of your mixer. Meringue should be about the consistency of whipping cream.) Top lemon filling with meringue, using a spatula to create classic peaks if you wish. Bake for 10 minutes, or until meringue browns lightly. Peaks may become a darker brown. Cool and serve. 3.3.3077
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Just in time for supper the great folks at GP have rounded up some fantastic, absolutely delicious, and most importantly, simple recipes from across the country perfect for your next backyardbarbecue or weekend camping trip