---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Lemon Meringue Pie
  Categories: Pies
       Yield: 1 pie
  
            -Sue Woodward
 
 ----------------COUNTRY LIVING PIES & TARTS----------------
       1    9″ piecrust; baked
 
 -----------------------LEMON FILLING-----------------------
       1 c  Sugar
     1/3 c  Cornstarch
     1/4 ts Salt
     1/2 c  Lemon juice
     1/3 c  -Water, cold
       3    Egg yolks
       1 tb Butter; or margarine
   1 1/2 c  Boiling water
   1 1/2 ts Lemon rind; grated
 
 -------------------------MERINGUE-------------------------
       3    Egg whites; at room temp
     1/4 ts Cream of tartar
     1/3 c  Sugar
  
   Lemon Filling - in a 2-qt. saucepan, combine the
   sugar, cornstarch, and salt.  Stir in the lemon juice
   and cold water. In a med. bowl, beat the egg yolks.
   Slowly beat the lemon mixture into the egg yolks; pour
   the mixture back into the saucepan.  Stir in the
   butter and boiling water. Heat the lemon mixture to
   boiling over med-high heat, stirring constantly.
   Reduce the heat to med., and boil just 1 minute.  Stir
   in the lemon rind. Pour the lemon filling into the
   piecrust.
   
   Meringue - heat the oven to 350~.  In a med. bowl,
   with an electric mixer on high speed, beat the egg
   whites and cream of tartar until soft peaks form.
   Gradually add the sugar, beating until stiff peaks
   form. Spread the meringue over the lemon filling,
   swirling the top and sealing to the edge of the crust.
   
   Bake the pie 10 to 12 mins., or until the meringue is
   golden brown. Cool on a wire rack.
  
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