LEMON MERINGUE PIE|
3 Tbsp. cornstarch
1 c. plus 2 Tbsp. sugar
4 Tbsp. lemon juice
1 Tbsp. butter
3 egg yolks, beaten
1 1/2 c. boiling water
grated rind of 1 lemon
3 egg whites for meringue
Combine cornstarch with sugar in top part of double
boiler. Add the grated rind, lemon juice, butter and egg
yolks. Mix well, then add boiling water very slowly. Cook
over hot water until thick. Cool. Pour into baked pastry
shell. Beat the egg whites until almost stiff. Add 6 table-
spoons sugar. Beat until stiff. Put on top of lemon filling
and bake at 350 degrees for 15 minutes or until light brown.
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