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1 Tbsp. cornstarch
2 tsp. cold water
1/2 c. boiling water
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

Blend the cornstarch and cold water in a pan. Add boiling
water and cook stirring until thick and clear. Pour in a bowl and
cool completely.

Beat egg whites until foamy. Add cream of tartar and whip.
Slowly add sugar and beat until stiff. Stir in vanilla into the
cooked and cooled cornstarch mixture. Gradually beat into the egg
whites. Spread over the pie from center to outside edges. Bake at
350 degrees for 12 to 15 minutes.

Note: When baking a lemon or lime meringue pie, use the egg
yolks for the pudding.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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