Title: Lemon Meringue Pie (Kingsford)
Categories: Pie Fruit Dessert
Yield: 1 Servings
| 1/4 | c | KINGSFORD'S Corn Starch |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 1 1/2 | c | Water |
| 3 | | Egg yolks |
| 2 | tb | Margarine |
| 1 1/2 | ts | Grated lemon rind |
| 1/3 | c | Lemon juice |
| MERINGUE |
| 3 | | Egg whites |
| 6 | tb | Sugar |
Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in
double boiler top. Slowly stir in 1-1/2 cups water. Cook over boiling
water, stirring constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3
egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks,
then stir all into remaining hot mixture. Cook 2 minutes, stirring
constantly. Remove from boiling water. Gently stir in 2 tablespoons Mazola
Margarine, 1-1/2 teaspoons grated lemon rind and 1/3 cup lemon juice. Cool
to room temperature. Turn into baked 9-inch pastry shell. Beat 3 egg
whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time,
beating well after each addition. Continue beating until stiff peaks form
when beater is raised. Spread some meringue around edge of filling first
touching crust all around; then fill in center. Bake in 350-degree F. oven
15 to 20 minutes or until meringue is lightly browned.