Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fruits
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c KINGSFORD'S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
-----MERINGUE-----
3 Egg whites
6 tb Sugar
Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and
1/4 teaspoon salt in double boiler top. Slowly stir
in 1-1/2 cups water. Cook over boiling water, stirring
constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 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 2 tablespoons Mazola Margarine, 1-1/2
teaspoons grated lemon rind and 1/3 cup lemon juice.
Cool to room temperature. Turn into baked 9-inch
pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some
meringue around edge of filling first touching crust
all around; then fill in center. Bake in 350-degree F.
oven 15 to 20 minutes or until meringue is lightly
browned.
