Old Fashioned Lemon Meringue Pie

• Filling
• 4 1/2 cups sugar
• 4 1/2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups cornstarch
• 1 cup cold water
• 1 1/2 cups lemon juice
• 10 large egg yolks
• 1/2 cup margarine
• pre-baked pie crust
• Meringue
• 1 cup sugar
• 1 teaspoon salt (heaping)
• 10 large egg whites

1. Heat sugar, 4-1/2 c water, and salt to boiling.
2. Meanwhile, stir 1 cup water and cornstarch together.
3. Slowly add cornstarch mixture into boiling sugar water.
4. Cook till thick and clear.
5. Beat egg yolks and lemon juice together and slowly add to sugar mixture.
6. Bring this up to a bubbly stage (1-2 min).
7. Take off heat and add margarine, and stir.
8. Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form. After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
9. For Meringue:
10. Beat salt and egg whites till frothy, then slowly add sugar.
11. Beat till stiff peaks form when you raise the beaters.
12. If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
13. Peak it using a spoon.
14. Bake in 325u0b0 oven till light brown on peaks.
15. Cooking time will vary--just watch it.

filling, sugar, water, salt, cornstarch, cold water, lemon juice, egg yolks, margarine, crust, meringue, sugar, salt, egg whites

Taken from www.food.com/recipe/old-fashioned-lemon-meringue-pie-128310 (may not work)