LEMON MERINGUE PIE|
1 c. sugar
1/3 c. cornstarch
1/8 tsp. salt
2 c. cold water
1 to 2 drops yellow food color
3 egg yolks
3 Tbsp. butter
1/4 c. lemon juice
1 baked pastry shell
In 2 quart casserole mix together sugar, cornstarch and
salt. Blend in water and food color; stir smooth. Microwave
at High 6 to 8 minutes, stirring after 3 minutes, until slight-
ly thickened. In medium bowl beat yolks well. Add hot sauce;
mix well. Microwave at Medium 4 to 6 minutes, stirring after
2 minutes, until thick. Stir butter and juice into mixture.
Pour into pastry. Finish with meringue or Cool Whip.
Meringue: Beat 3 egg whites with 1/2 teaspoon cream of
tartar until stiff peaks form. Gradually beat in 6 tablespoons
sugar. Spread over pie. Microwave at Medium for 1 to 2
minutes, until set (top won't brown).
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