Lemon Meringue Pie Sweetened With Granulated Sugar
|Baked 9 inch pie shell/Baked crumb crust||1|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||7|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||6 Tablespoon|
|Grated lemon rind||3 Tablespoon|
|Egg white||3 (For Meringue)|
In double boiler, combine 3/4 cup sugar with flour, cornstarch, and salt.
Slowly stir in boiling water.
Cook over boiling water until smooth and just thick enough to mound (for a pie a bit on the runny side).
For a thicker pie, cook until mound is firmer.
Beat yolks with 1/4 cup sugar; slowly stir into hot filling.
Return to double boiler; cook 5 min. over boiling water, stirring occasionally.
Add lemon juice, rind.
Remove at once; cool; pour into shell.
Top with meringue.
Bake as directed.