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Gracie's Lemon Pie

(by Deborah Weiss)

2 c. water

1 1/2 c. sugar + 3 T.

7 T. cornstarch

1 T. butter

juice and rind of 3 lemons

4 eggs, separated

9-in. pre-baked pie crust

1 t. cream of tartar

Preheat oven to 325 F.

Place water and 1 1/2 c. sugar in a saucepan, and bring to a boil, then reduce heat to medium.

Mix cornstarch with a little cold water to dissolve, and add to the pan, stirring until thickened.

Stir in butter.

Add lemon juice and grated rind, and remove from heat.

In a separate bowl, whisk egg yolks.

Add a few spoonfuls of the warm lemon mixture to the egg yolks.

Over medium-low heat, slowly add egg yolk mixture to the pan, whisking until thickened.

Pour into pie crust.

With a handheld or stand mixer, beat egg whites with 3 T. sugar.

Add cream of tartar, and continue to beat until stiff.

Spoon over pie filling, spreading to the edges of the crust.

Bake until golden brown, approximately 20 minutes.

Let cool for 2 hours, then refrigerate, loosely covered.

(Read A Recipe For A Funeral, the story that accompanies this recipe.)

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