Lemon Meringue Pie - cooking recipe

Ingredients

1 baked 9-inch pastry shell
1/4 c. Argo cornstarch
1 c. sugar
1/4 tsp. salt
1 1/2 c. water
3 eggs, separated
2 Tbsp. Mazola margarine
1 1/2 tsp. grated lemon rind
1/3 c. lemon juice
6 Tbsp. sugar

Preparation

Mix cornstarch, 1/2 cup sugar and salt in double boiler top. Slowly stir in water.
Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon.
Cover, cook 10 minutes, stirring occasionally.
Beat egg yolk and 1/2 cup sugar.
Blend a little hot mixture into egg yolks.
Stir all remaining hot mixture.
Cook 2 minutes, stirring constantly.
Remove from boiling water.
Gently stir in margarine, lemon rind and juice.
Cool to room temperature.
Turn into pastry shell.
Beat egg after each addition.
Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust all around then fill in center.
Bake in 350\u00b0 moderate oven 15 to 20 minutes, or until meringue is lightly browned.
Makes 6 to 8 servings.