Freeze Lemon Meringue Pie
|8 inch baked pie shell||1|
|Granulated sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Warm water||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Tablespoon (From 1 Lemon)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , slightly beaten|
|Granulated sugar||1⁄4 Cup (4 tbs)|
On any cool day: In double boiler combine 1 cup sugar, cornstarch, 1/8 teasp. salt.
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.