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Title: Lemon Meringue Pie (9")
Categories: Dessert Pie
Yield: 6 Servings
| 1 | c | Sugar, granulated |
| 1/4 | c | Corn starch |
| 1 1/2 | c | Cold water |
| 3 | Egg yolks, slightly beaten | |
| 1 | Lemon's worth of Grated rind | |
| 1/4 | c | Lemon juice |
| 1 | tb | Margarine |
| Baked pie shell | ||
| 3 | Egg whites | |
| 1/3 | c | Sugar, powdered |
Preheat oven to 350 F. Use a Pirex # xxx (23cm or 9" ID) glass pan.
In medium saucepan combine granulated sugar and cornstarch. Gradually stir in water until smooth. Stir in beaten egg yolks. Stirring constantly with a flat-bladed wooden spatula so as to continue scraping the bottom of the pot, bring to boil over medium heat, and boil for one minute or so. Remove from heat.
Now stir in the lemon zest, the lemon juice, and the margarine, and mix well. Spoon hot filling into pie shell.
At high speed, beat egg whites until foamy. Gradually beat in powdered sugar; continue beating until stiff peaks form.
Spread meringue evenly over hot filling, sealing to edge of crust. Bake 8 to 10 minutes or until desired. Cool on wire rack; refrigerate.
From: Best Foods, CPC International, Inc, General Offices, Englewood Cliffs, NJ 07832 manufacturers of Argo Brand, cornstarch.
From: Bobbie Beers Date: 05-10-98 (14:14) The Once And Future Legend (1) Cooking
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