Lemon Pie - cooking recipe

Ingredients

3 Tbsp cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
1 Tbsp grated lemon rind
3 eggs, separated
1 1/2 c. boiling water
1 9 inch baked pie shell
6 Tbsp sugar

Preparation

Combine
corn starch, 1 1/4 c. sugar, lemon juice and lemon rind. Beat egg yolks, add to cream corn starch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently
4 minutes, stirring constantly. Pour into pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 Tbsp sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven, 425\u00b0 4 to 5 minutes or until browned. Cool on a cake rack away from drafts. Serve cold. Makes 1
8 inch pie.