1/4 c KINGSFORD’S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
MERINGUE
3 Egg whites
6 tb Sugar
Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in
double boiler top. Slowly stir in 1-1/2 cups water. Cook over boiling
water, stirring constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3
egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks,
then stir all into remaining hot mixture. Cook 2 minutes, stirring
constantly. Remove from boiling water. Gently stir in 2 tablespoons Mazola
Margarine, 1-1/2 teaspoons grated lemon rind and 1/3 cup lemon juice. Cool
to room temperature. Turn into baked 9-inch pastry shell. Beat 3 egg
whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time,
beating well after each addition. Continue beating until stiff peaks form
when beater is raised. Spread some meringue around edge of filling first
touching crust all around; then fill in center. Bake in 350-degree F. oven
15 to 20 minutes or until meringue is lightly browned.
From
Yields
1 Servings