Lemon Meringue Pie Filling
|Granulated sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1|
|9 inch baked pastry shell||1|
|Meringue pie topping||1⁄4 Cup (4 tbs)|
1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.