Lemon Meringue Pie

Lemon Meringue Pie

1 cup sugar

3 Tlb corn starch

1 ½ cup cold water

3 egg yolks, slightly beaten

Grated rind of one lemon

¼ cup lemon juice 

1 Tlb margarine 

1 baked pie (9”) pastry shell

3 egg whites

1/ 3 cup sugar

In a 2 quart saucepan, stir together 1 cup sugar and corn starch. 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 next 3 ingredients. Cool. Turn into pastry shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, and then fill in center. Bake at 350˚ for 15 – 20 minutes or until lightly browned. Cool and serve. Serves 6 – 8.