Lemon Meringue Pie(Foods Lab Special)
- 9-inch baked pie shell
- 1 1/2 c. sugar
- 1/3 c. plus 1 Tbsp. cornstarch
- 1 1/2 c. water
- 3 egg yolks, slightly beaten
- 3 Tbsp. margarine or butter
- 2 tsp. grated lemon peel
- 1/2 c. lemon juice
- 2 drops yellow food color (optional)
- Meringue for 9-inch pie (recipe follows)
- Bake pie shell.
- Heat oven to 400u0b0.
- Mix sugar and cornstarch in 1 1/2-quart saucepan.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir at least half of the hot mixture gradually into egg yolks.
- Blend into hot mixture in saucepan. Boil and stir 1 minute.
- Remove from heat.
- Stir in margarine, lemon peel, lemon juice and food color.
- Pour into pie shell.
shell, sugar, cornstarch, water, egg yolks, margarine, lemon juice, color, meringue
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004011 (may not work)