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Lemon Meringue Pie (Kingsford)

Author/Submitted by:
Servings: 8
Categories: Desserts / Fruits / Pies & Pastries

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

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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