Lemon Meringue Pie

• 1 c. sugar
• 3 Tbsp. cornstarch
• 1 1/2 c. cold water
• 3 egg yolks, slightly beaten
• grated rind of 1 lemon
• 1/4 c. lemon juice
• 1 Tbsp. margarine
• 1 baked 9-inch pie 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.
3. Bring to boil over medium heat.
4. Boil 1 minute. Remove from heat.
5. Stir in lemon rind, lemon juice, and margarine. Cool.
6. Turn into pastry shell.
7. In small bowl, with mixer at high speed, beat egg whites until foamy.
8. Gradually beat in 1/3 cup sugar.
9. Continue beating until stiff peaks form.
10. Spread meringue around edge of filling first, then fill in center.
11. Bake in 350u0b0 oven 15 to 20 minutes until brown.
12. Cool.
13. Serves 6 to 8 people.

sugar, cornstarch, cold water, egg yolks, lemon, lemon juice, margarine, shell, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401622 (may not work)