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

1. In 2-quart saucepan stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth.
2. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil one minute.
3. Remove from heat.
4. Stir in next 3 ingredients, cool. Turn into pastry shell.
5. In small bowl with mixer at high speed beat egg whites until foamy.
6. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form.
7. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
8. Bake in 350u0b0 oven for 15 to 20 minutes or until lightly browned.
9. Cool.
10. 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)