LUSCIOUS LEMON MERINGUE PIE
Reading edition
Makea baked “Water-Whip” Pie Shell, page 19.
Mix½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.
Combine1½ cups hot water, 1¼ cups sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.
Add⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or margarine and blend. Cool.
Pourinto baked pie shell.
SpreadMeringue (page 19) lightly on filling and bake as directed.
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