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Italian Lemon Meringue Pie-Tangy Lemon Filling Recipe

   
 

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     Italian Lemon Meringue Pie-Tangy Lemon Filling

Category   Desserts - Breads
Sub Category   None

Ingredients
4 eggs
4 egg yolks(reserve whites)
1 cup sugar
3/4 cup fresh lemon juice, strained
1/2 cup heavy cream
2 T. limocello(or 1 t. pure lemon extract), optional
1 T. lemon zest, minced
1/8 t.table salt
 

Instructions
Whisk eggs, yolks, and sugar together in a bowl until smooth. Stir in remaining ingredients, then pour filling into prebaked bread crust. carefully transfer pie to the oven and bake just until filling is set in the center, 25-30 minutes. Allow pie to cool 20 minutes on a rack, then cover with plastic wrap and chill at least 6 hours over night.
Serving Suggestions
Serve with Crust and Brown Sugar Meringue


Originally Submitted
5/2/2008





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