Lemon Meringue Pie
|Baked 9 inch pastry shell||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
Combine and cook in double boiler the first 4 ingredients stirring constantly until thickened.
Cover and cook 10 minutes longer stirring occasionally.
Meanwhile, beat together egg yolks and 1/2 cup sugar.
Blend a little hot mixture into egg yolks; then stir into remaining hot mixture.
Stirring, cook over boiling water 2 minutes.
Remove from boiling water. Add margarine, lemon juice and rind.
Cool and pour into baked shell.
Beat egg whites until foamy.
Add sugar, 1 tablespoonful at a time, beating well.
Continue beating until stiff peaks form.
Spread meringue around edge of filling first to touch crust; then fill center.
Bake at 350° 15-20 minutes until lightly browned.
Cool at room temperature away from drafts.