Lemon Meringue PieMix 1½ Cup sugar with 1/3 Cup cornstarch in saucepan, add 1 1/2 Cup warm water. Cook, stirring constantly until mixture thickens and boils. Boil for one minute. Stir about half the hot mixture into 3 slightly beaten egg yolks then blend together in pan. Boil one minute, stirring constantly, remove from heat, continue stirring until smooth. Blend in 3 Tbl butter, ¼ Cup lemon juice (1 lemon) and 1 Tbl grated lemon rind. Grate rind before juicing. Pour into baked 9 in. pie shell. Pile meringue on top.MeringueBeat 3 egg whites with ¼ tsp cream of tartar until frothy, gradually beat in 6 Tbl sugar one spoonful at a time until mixture is stiff and glossy and sugar is completely dissolved.One tsp lemon juice can be substituted for the cream of tartar.Bake in pre heated 400 degree oven for 8 to 10 minutes. Cool slowly at room temperature before refrigerating.
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