Lemon Meringue Pie

• 3/4 c. sugar
• pinch of salt
• 3 Tbsp. cornstarch
• 3 Tbsp. flour
• 1 1/2 c. boiling water
• 3 eggs, separated
• juice of 2 medium size lemons
• 1 tsp. grated lemon rind
• 2 Tbsp. butter
• 1 tsp. lemon juice
• 6 Tbsp. sugar
• 1 baked pie shell

1. Combine sugar, salt, cornstarch and flour in a saucepan. Gradually stir in boiling water. Cook until mixture thickens; remove from heat. Beat egg yolks, lemon juice and rind together. Add to cooked ingredients.
2. Continue cooking, stirring constantly, 4 to 5 minutes.
3. Stir in butter. When slightly cooled, pour into baked pie shell.
4. Beat egg whites, lemon juice and sugar until stiff.
5. Spread over lemon filling and brown in a 350u0b0 oven for 15 minutes.
6. Chill before serving.

sugar, salt, cornstarch, flour, boiling water, eggs, lemons, lemon rind, butter, lemon juice, sugar, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034794 (may not work)