Lemon meringue pie (kingsford)

1 servings

Ingredients

Quantity Ingredient
¼ cup KINGSFORD'S Corn Starch
½ cup Sugar
¼ teaspoon Salt
1½ cup Water
3 Egg whites
3 Egg yolks
2 tablespoons Margarine
1½ teaspoon Grated lemon rind
⅓ cup Lemon juice
6 tablespoons Sugar

Directions

MERINGUE

Mix ¼ cup KINGSFORD'S Corn Starch, ½ cup sugar and ¼ teaspoon salt in double boiler top. Slowly stir in 1-½ 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 ½ 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, 1-½ teaspoons grated lemon rind and ⅓ 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.

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