*  Exported from  MasterCook  *
 
                       LEMON MERINGUE PIE (KINGSFORD)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Fruits
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
  
 
 
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