Lemon Merinque Pie

By mommy-2

Ingredients

• 1 1/2 Cups sugar
• 3 Tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1 1/2 Cups water
• 3 Eggs
• 2 tablespoons butter or margarine
• 1/2 teaspoon finely shredded lemon peel
• 1/3 Cup lemon Juice
• 1 9-inch baked pastry shell*
• Meringue for pie*

Preparation

Step 1

In a medium saucepan combine sugar, cornstarch, flour, and dash salt. Gradually stir in water. Cook and stir over medium high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into Baked Pastry Shell. Spread meringue over hot filling; seal to edge. Bake in a 350 degrees oven for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover; chill to store. Makes 8 servings.