Yummy Lemon Meringue Pie
|9 inch baked pastry shell||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
1. Prepare pastry shell in a 9-inch glass pie plate. Set aside.
2. Mix sugar and cornstarch thoroughly in a 1-quart glass measuring pitcher. Stir in water. Cook uncovered in microwave oven 2 1/2 minutes at High; stir. Continue cooking 1 minute at High, or until thick; stir after 30 seconds.
3. Beat a small amount of the hot mixture into egg yolks, then return to mixture in the glass pitcher. Cook uncovered in microwave oven 30 seconds at High.
4. Add butter, lemon juice and lemon peel to hot mixture; stir. Cool filling slightly. Pour into baked pastry shell. Cover with Meringue and cook as directed.