Lemon Meringue Pie
- 1 c. sugar
- 3 Tbsp. Argo cornstarch
- 1 to 1 1/2 c. cold water
- 3 egg yolks, slightly beaten
- grated rind of one lemon
- 1/4 c. lemon juice
- 1 Tbsp. margarine
- 1 baked 9-inch pastry shell
- 3 egg whites
- 1/3 c. sugar
- In 2-quart saucepan stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth.
- Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil one minute.
- Remove from heat.
- Stir in next 3 ingredients, cool. Turn into pastry shell.
- In small bowl with mixer at high speed beat egg whites until foamy.
- Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form.
- Spread some meringue around edge of filling first, touching crust all around, then fill in center.
- Bake in 350u0b0 oven for 15 to 20 minutes or until lightly browned.
- Cool.
- Serves 6 to 8.
sugar, cornstarch, cold water, egg yolks, lemon, lemon juice, margarine, pastry shell, egg whites, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=940302 (may not work)