1/4 c KINGSFORD’S Corn Starch 3 Egg yolks
1/2 c Sugar 2 tb Margarine
1/4 ts Salt 1 1/2 ts Grated lemon rind
1 1/2 c Water 1/3 c Lemon juice
MERINGUE
3 Egg whites 6 tb Sugar
Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and 1/4 teaspoon
salt in double boiler top. Slowly stir in 1-1/2 cups water. Cook
over boiling water, stirring constantly, until thick enough to mound
slightly when dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 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 2 tablespoons Mazola Margarine, 1-1/2 teaspoons grated
lemon rind and 1/3 cup lemon juice. Cool to room temperature. Turn
into baked 9-inch pastry shell. Beat 3 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.
Yields
1 servings