Lemon Meringue Pie
|Sugar||1 Cup (16 tbs)|
|Corn starch||3 Tablespoon (Argo)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Grated lemon rind||1|
|Lemon juice||1⁄4 Cup (4 tbs)|
|9 inch baked pastry shell||1|
|Sugar||1⁄3 Cup (5.33 tbs)|
Stir together 1 cup sugar and cornstarch in a 2-quart saucepan.
Gradually stir in water until smooth.
Stir in egg yolks.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in lemon rind, lemon juice and margarine.
Turn into pastry shell.
Beat egg whites until foamy in small bowl with mixer at high speed.
Add 1/3 cup sugar, 1 Tbs at a time, beating well after each addition.
Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust all around, then fill center.
Bake in 350°F oven 15 minutes, until lightly browned.
Cool at room temperature away from draft.