Betty demonstrates how to make her To Die For Lemon Meringue Pie. This is the quintessential Southern version of homemade lemon meringue pie. It is a beautiful pie, and the taste is out of this world!\r
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To Die For Lemon Meringue Pie\r
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3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)\r
1 ½ cups water\r
½ cup lemon juice\r
1 ¼ cups sugar\r
1/3 cup cornstarch\r
3 tablespoons butter\r
2 teaspoons white vinegar\r
1 ½ teaspoons lemon extr\r
9-inch baked Bettys Super Easy Press-in-Pan Pie Crust\r
Bettys Killer Meringue for Cream Pies\r
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Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extr, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving. This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty ♥♥♥♥♥\r
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