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Lemon Pie
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| 1 cup | sugar |
| ¼ cup | cornstarch |
| 3 tablespoons | all purpose flour |
| 1/4/ teaspoon salt | |
| 2 cups | water |
| 3 | egg yolks, beaten |
| 1 tablespoon | butter |
| ¼ cup | lemon juice |
| 1 teaspoon | lemon peel grated |
| 1 baked 9” pastry shell In medium sauce pan, combine sugar, cornstarch, flour and salt. Gradually stir in water and cook on medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat and gradually stir 1 cup into egg yolks. Add all to saucepan; bring to boil and cook and stir 2 more minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour in to pastry shell. Cover with meringue. Meringine | |
| 3 | egg whites |
| ¼ teaspoon | salt |
| ½ cup | sugar |
In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form.
Spread over pie, sealing edges to pastry.
Bake 350 degrees for 12-15 minutes or until meringue are golden. Cool then store in refrigerator.
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