Lemon Meringue Pie

Filling

¼ c corn starch

1 c sugar

¼ c lemon juice

3 egg yolks

1-1/4 c water

1 tsp grated lemon rind

1 tbsp margarine or butter

1 9in regular pre-baked pie shell

Meringue

3 egg whites

6 tbsp sugar

Filling:

  1. In a medium saucepan, combine corn starch, sugar, lemon juice; mix well.
  2. Beat egg yolks, add to corn starch mixture. Add water. Bring mixture to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.
  3. Remove from heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell. Prepare meringue as follows.

Meringue:

  1. Preheat oven to 400 degrees.
  2. With electric mixer at high speed, beat egg whites until soft peaks form.
  3. Gradually add sugar. Continue to beat on high speed to form stiff, glossy peaks.
  4. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking.
  5. Bake for 8 to 10 minutes or until golden. Cool on cake rack away from draft for 2 hours. Refrigerate and serve cold.

Serves 8. Cook time: approximately 30 mins

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