Lemon Meringue Pie - cooking recipe

Ingredients

1 (9-inch) pastry shell, baked and cooled
1/4 c. cornstarch
2 Tbsp. flour
1 c. sugar
1/4 tsp. salt
2 c. boiling water
3 eggs, separated (at room temperature)
2 Tbsp. butter or margarine
1 Tbsp. grated lemon peel
6 Tbsp. lemon juice
6 Tbsp. sugar

Preparation

Prepare baked pastry shell.
Mix cornstarch, flour, the 1 cup sugar and salt in top of a double boiler.
Gradually stir in boiling water.
Beat egg yolks slightly and gradually stir into cornstarch mixture.
Place top of double boiler over boiling water and cook about 5 minutes until filling is thickened, stirring constantly.
Continue to cook 5 minutes more, stirring occasionally.
Remove from boiling water.
Mix in butter, lemon peel and juice.
Cover and cool slightly.
Pour into pastry shell. Heat oven to 350\u00b0.
Beat egg whites until soft peaks form. Gradually add the 6 tablespoons sugar and beat until stiff peaks form.
Spread meringue over lemon filling to edge of crust.
Bake 12 to 15 minutes or until lightly browned.
Cool.
Serves 8.