Light Lemon Meringue Pie

1. 1

   Preheat oven to 350u00b0.

2. 2

   In a heavy, 2-quart saucepan, combine 3/4 cup sugar, cornstarch and water.

3. 3

   Mix until cornstarch is thoroughly dissolved.

4. 4

   Add egg yolks and whisk thoroughly.

5. 5

   Bring to a boil over medium heat and allow to boil for 1 minute.

6. 6

   Remove from heat and add margarine; mix well.

7. 7

   Add grated lemon rind and lemon juice and again mix well.

8. 8

   Allow the custard to cool.

9. 9

   Spoon the custard into the unbaked pie shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.