Lemon Meringue Pie

• 1 1/4 c. water
• 1 c. sugar
• 1 Tbsp. oleo
• 1/3 c. cornstarch
• 1 tsp. grated lemon rind
• 1 pie shell, baked
• 3 Tbsp. cold water
• 3 eggs, separated (at room temperature)
• 2 Tbsp. milk
• 6 Tbsp. lemon juice
• 6 Tbsp. sugar
• 1 tsp. lemon juice

1. Combine 1 1/4 cups water, 1 cup sugar and oleo in heavy saucepan.
2. Cook over medium heat until sugar is dissolved, stirring constantly.
3. Dissolve cornstarch in 3 tablespoons cold water.
4. Add to hot mixture, stirring constantly.
5. Cook over medium heat until mixture is thickened and transparent.
6. Beat egg yolks with milk and add a small amount of mixture into yolks.
7. Add yolk mixture to saucepan mixture, stirring constantly.
8. Remove from heat and stir in lemon juice and the lemon rind; cool slightly. Spoon into pastry shell and top with meringue.

water, sugar, oleo, cornstarch, lemon rind, pie shell, cold water, eggs, milk, lemon juice, sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562593 (may not work)