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Click here for an alphabetical listing of all recipes.Lemon Meringue Pie
- 1 ½ CUP SUGAR
- 3 TBLS FLOUR
- 3 TBLS CORNSTARCH
- 3 EGGS
- 2 TBLS BUTTER
- 1-2 TSP LEMON PEEL
- 1/3 LEMON JUICE
- PASTRY SHELL
- MERINGUE
COMBINE SUGAR FLOUR AND CORNSTARCH . GRADUALLY STIR IN 1 ½ CUP WATER. COOK AND STIR OVER MED HIGHT HEAT UNTIL THICK AND BUBBLY. REDUCE HEAT. COOK AND STIR FOR 2 MIN. REMOVE FROM HEAT. SEPARATE EGG YOLKS FROM WHITES AND SET WHITES ASIDE. BEAT YOLKS SLIGHTLY. GRADUALLY ADD 1 CUP OF HOT FILLING INTO YOLKS. RETURN ALL TO SAUCEPAN. BRING TO GENTLE BOIL. COOK AND STIR 2 MINUTES MORE. REMOVE FROM HEAT. STIR IN BUTTER AND LEMON PEEL. GRADUALLY STIR IN LEMON JUICE GENTLY MIXING WELL. POUR HOT FILLING INTO BAKED SHELL. EVENLY SPREAD MERINGUE OVER HOT FILLING. SEAL TO EDGE. BAKE 350 FOR 15 MIN. COOL ON WIRE RACK.