Lemon meringue pie #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cornstarch |
| 1½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1¾ | cup | Water |
| 4 | Egg yolks; slightly beaten | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Lemon rind (optional) |
| ½ | cup | Lemon juice |
| 1 | (9-inch) pie shell | |
Directions
Blend cornstarch, sugar and salt in saucepan. Stir in water gradually. Cook over medium heat until boiling. Boil 1 minute. Stir half of mixture slowly into egg yolks. Return to pan, stirring constantly. Beat over low heat for 2 minutes. Remove from heat, add butter, lemon rind and juice. Beat to cool slightly. Pour into 9-inch baked shell. Cover with meringue. Bake at 350 for 15-20 minutes.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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