Lemon Meringue Pie
1/4 cup cornstarch
1 cup sugar
1/4 tsp salt
1 1/2 cups water
3 egg yolks
3 egg whites
2 tbsp margarine
1 1/2 tsp grated lemon rind
1/3 cup lemon juice
6 tbsp sugar
Cook cornstarch, 1/2 cup sugar and salt in double boiler. Slowly stir in water.
Cook over boiling water, stirring constantly until thick enough to mound slightly
when dropped from spoon. Cover and cook for 10 minutes, stirring occasionally.
Beat egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks, then
stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove
from boiling water. Gently stir in margarine, lemon rind and lemon juice. Cool to
room temperature. Turn into baked 9" pastry shell. Beat 3 egg whites until foamy.
Add 6 tbsp sugar, 1 tbsp at a time, beating well after each addition. Continue beating
until stiff peaks form when beater is raised. Spread meringue around edges of crust
first, then spread on center. Bake at 350 for 15-20 minutes.
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