Lemon Meringue Pie - cooking recipe

Ingredients

1 baked 9-inch Crisco pastry shell
1 1/2 c. sugar
6 Tbsp. cornstarch
1 Tbsp. flour
1 tsp. salt
2 1/4 c. boiling water
3 egg yolks, slightly beaten
1 Tbsp. butter or margarine
1 tsp. grated lemon peel
6 Tbsp. lemon juice
3 egg whites
6 Tbsp. sugar

Preparation

In medium saucepan, combine 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually stir in boiling water.
Cook and stir over medium heat until mixture comes to a boil and is thick and clear.
Stir a little of this hot mixture into the beaten egg yolks.
Return to saucepan; cook and stir for 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice.
Pour into cooled, baked 9-inch pastry shell.
Beat egg whites until frothy; gradually add 6 tablespoons sugar and beat until stiff, but not dry.
Spread over pie filling and be sure to seal well to crust.
Bake at 425\u00b0 for about 5 minutes, until golden brown.