Lemon Meringue Pie

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Source: Mommy Logan

  • 4 tbs corn starch
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 1/2 cup water
  • 3 eggs, separated
  • 2 tbs margarine
  • 1 1/2 tsp lemon rind, grated
  • 4 tbs lemon juice
  • 6 tbs sugar
  • 1 9" pie shell, baked

Mix corn starch, salt, 1/2 cup sugar in top of double boiler. Slowly stir in water. Stir constantly until mixture thickens. cover, cook 10 minutes. Beat egg yoke slightly, mix with 1/2 cup sugar. Stir in small amount hot mixture, at once, stir back into remaining hot mixture. Cool and stir 2 minutes more. Remove from heat. Gently stir in margarine, lemon rind, and juice. Cool, pour into pie shell. Cover with meringue, leasing to crust. Bake at 325 degrees for 15-20 minutes or till slightly browned. Cool at room temperature.

Meringue:
Beat egg whites to soft peaks, beat in 6 tbs sugar one at a time. Beat mixture to stiff peaks.