LEMON MERINGUE PIE|
1 c. sugar
1/4 tsp. salt
1/4 c. flour
3 Tbsp. cornstarch
2 c. water
3 egg yolks
1 Tbsp. butter or margarine
1/4 c. lemon juice
1 tsp. grated lemon rind
3 egg whites
1/4 c. sugar
Combine sugar, salt, flour and cornstarch with 1/2 cup
water. Heat remaining water and add. Cook over hot water or
low heat until thickened and clear (about 20 minutes). Beat
egg yolks; add a little of hot mixture to them and return to
first mixture, stirring constantly. When thick, remove from
heat (about 5 minutes). Stir in butter, lemon juice and rind.
Pour into baked shell and cool. When filling is cool, top with
meringue made by beating egg whites with sugar until stiff
enough to hold in peaks. Brown in a slow oven (325 degrees) about 15
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