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LEMON MERINGUE PIE 1 1/2 c. granulated sugar 1/2 c. cornstarch 1/4 tsp. salt (optional) 1 1/2 c. warm water 4 large eggs, separated 1/2 c. lemon juice 1 Tbsp. grated lemon rind 2 Tbsp. butter or margarine 1 (9-inch) pie crust, baked In 2 quart saucepan, combine 1 1/4 cups of sugar, then cornstarch and 1/8 teaspoon of salt (if desired); mix well. Stir in water; cook over medium heat, stirring until mixture boils and thickens. Remove from heat. In small bowl, lightly beat egg yolks; stir in small amount of hot mixture. Slowly pour this mixture into remaining hot mixture, stirring vigor- ously to prevent lumps. Return saucepan to heat; cook, stir- ring, about 2 minutes or until mixture is thick. Add lemon juice, lemon rind and butter; stir until thoroughly blended. Pour lemon filling into baked pie crust. Heat oven to 400 degrees. Meanwhile, to prepare meringue, in small, clean bowl, with clean beaters (mixer or rotary), beat room temperature egg whites and remaining 1/8 teaspoon salt just until soft peaks form. Sprinkle in remaining 1/4 cup sugar, about a tablespoon at a time, beating well after each addition. Beat until stiff and shiny. Spread meringue to cover lemon filling. Swirl meringue to make decorative top. Bake 10 minutes or until golden. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |