LEMON MERINGUE PIE|
1 1/4 c. sugar
6 Tbsp. cornstarch
1/8 tsp. salt
2 c. boiling water
1 tsp. grated lemon rind
1/4 c. butter or margarine
2/3 c. lemon juice
3 egg yolks, slightly beaten
1 (9-inch) baked pie shell
Mix together in saucepan sugar, cornstarch and salt.
Add boiling water and grated lemon rind. Cook, stirring
constantly until thickened. Continue cooking and stirring for
20 minutes or until no taste of cornstarch remains. Remove
from heat. Add margarine or butter. Pour hot mixture gradual-
ly over egg yolks and lemon juice which have been mixed togeth-
er. Beat until smooth and well blended. Return to heat and
allow to become steaming hot again, stirring to prevent scorch-
ing. Fill pie shell and bake in 400 degrees oven for 5 minutes, no
more. Cover with meringue (egg whites and sugar). Bake at
350 degrees for 10 minutes.
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