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Lemon Meringue Pie (Kingsford)
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1/4
cup
Cornstarch,
KINGSFORD'S
1
cup
Sugar 1/4
teaspoon
Salt 1 1/2
cups
Water 3
Egg yolks 2
tablespoons
Margarine 1 1/2
teaspoons
Grated lemon rind 1/3
cup
Lemon juice 1
Pie crust (9 inch) 3
Egg whites 6
tablespoons
Sugar
Directions:
1.
Mix Cornstarch, 1/2 cup sugar and salt in double boiler top. Slowly stir in water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 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 Margarine, grated lemon rind and lemon juice. Cool to room temperature. Turn into baked 9-inch pastry shell.
2.
Beat 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.
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