Microwave Lemon Pie
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Fresh lemon juice||5 Tablespoon|
|Finely grated lemon rind||1 1⁄3 Tablespoon|
|Baked 9 inch pastry shell||1|
|Meringue||1 Cup (16 tbs), microwaved|
Combine sugar and cornstarch in a 4-cup glass measure.
Stir in hot water.
Microwave at HIGH 3 to 4 minutes or until thick.
Stir well after 2 minutes.
Beat egg yolks and slowly stir in part of the hot pudding.
Then beat the egg yolk mixture into the hot pudding mixture in the cup.
Add lemon juice and rind.
Microwave at HIGH 2 to 3 minutes or until thick.
Add butter and stir until melted.
Pour the hot mixture into the baked pie shell.
Top with Meringue and microwave according to directions.