Title: LEMON MERINGUE PIE
Categories: Pies/pastry, Ceideburg
Yield: 1 pie

1 1/2 c Sugar
3 tb Cornstarch
3 tb All-purpose flour
ds Salt
1 1/2 c Hot water
3 sl Beaten egg yolks
1/2 ts Grated lemon peel
2 tb Butter or margarine
1/3 c Lemon juice
1 9 inch baked pastry shell
3 Egg whites
1 ts Lemon juice
6 tb Sugar
Preheat oven to 350F.

In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.

Gradually blend in water. Bring to boiling over high heat, stirring
constantly. Reduce heat to medium; cook and stir for 8 minutes more.
Remove from heat.

Stir small amount hot mixture into egg yolks; return to hot mixture.

Bring to a boil over high heat, stirring constantly. Reduce heat to
low; cook and stir for 4 minutes longer. Remove from heat. Add
lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover
entire surface with clear plastic wrap; cool for 10 minutes. Now
pour into cooled pastry shell. Cool to room temperature (about 1
hour).

For meringue, beat egg whites with 1 teaspoon lemon juice till soft
peaks form. Gradually add 6 tablespoon sugar, beating till stiff
peaks form and sugar is dissolved. Spread meringue over filling,
sealing to edges of pastry. Bake in moderate oven (350F) for 12 to
15 minutes or till meringue is golden. Cool thoroughly before
serving.

Posted by Stephen Ceideburg Dec 19 1989.

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