Lemon blossom pie with tall n' tender meringue

1 pie

Ingredients

Quantity Ingredient
1 cup C and H Granulated Sugar
4 tablespoons Cornstarch
¼ teaspoon Salt
3 Eggs; separated
⅓ cup Lemon juice
2 teaspoons Grated lemon peel
1½ cup Water
2 tablespoons Butter or margarine
1 8-inch pastry shell (baked and cooled)

Directions

Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg yolks, lemon juice and peel and water. Beat with wire whisk until smooth. Place over medium heat, bring to boil stirring briskly until clear and thickened. Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell.

TALL 'N' TENDER MERINGUE: Beat 3 egg whites with ⅛ teaspoon salt until foamy throughout. Gradually beat in ½ cup C and H Granulated or Superfine Sugar; beating until meringue will hold up in stiff points. Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around. Bake at 350 degrees for 10 to 12 minutes, until nicely browned. Cool, not in a draft.

MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2 quart glass mixing bowl. Add egg yolks, lemon juice and peel and water. Beat with whisk until smooth. Microwave on full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias

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