Lemon Meringue Pie
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Pastry shell||1 , baked|
|Meringue||1 Cup (16 tbs)|
In top of .double boiler combine sugar, salt, cornstarch, and boiling water cook until smooth and thick, stirring constantly.
Cover and cook 15 minutes.
Beat egg yolks pour hot mixture over them, blend, and cook 5 minutes longer.
Just before removing from heat, add butter, lemon rind, and lemon juice, mix well, and cool Pour into baked pastry shell, top with meringue, and bakevin slow oven (325 F.) 15 minutes or until browned.