Lemon Meringue Pie

1. 1

   Prepare pastry for 9-inch pastry shell. Reserve 6 tablespoons sugar for the meringue.

2. 2

   Combine remaining sugar, cornstarch and salt in the top of a double boiler.

3. 3

   Stir in water. Cook over boiling water until thickened, stirring constantly.

4. 4

   Cover and cook 15 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks.

5. 5

   Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water.

6. 6

   Stir constantly. Add butter. Cool. Add 1 lemon rind and juice.

7. 7

   Pour into baked shell. Cover with meringue made from egg whites (room temperature) and reserved sugar.

8. 8

   Bake in a moderate oven at 325u00b0 for 15 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

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