MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON MERINGUE PIE
  Categories: Pies/pastry, Ceideburg
       Yield: 1 pie
  
   1 1/2 c  Sugar
       3 tb Cornstarch
       3 tb All-purpose flour
         ds Salt
   1 1/2 c  Hot water
       3 sl Beaten egg yolks
     1/2 ts Grated lemon peel
       2 tb Butter or margarine
     1/3 c  Lemon juice
       1    9 inch baked pastry shell
       3    Egg whites
       1 ts Lemon juice
       6 tb Sugar
            Preheat oven to 350F.
  
   In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.
   
   Gradually blend in water.  Bring to boiling over high heat, stirring
   constantly.  Reduce heat to medium; cook and stir for 8 minutes more.
   Remove from heat.
   
   Stir small amount hot mixture into egg yolks; return to hot mixture.
   
   Bring to a boil over high heat, stirring constantly.  Reduce heat to
   low; cook and stir for 4 minutes longer.  Remove from heat.  Add
   lemon peel and butter.  Gradually stir in 1/3 cup lemon juice.  Cover
   entire surface with clear plastic wrap; cool for 10 minutes.  Now
   pour into cooled pastry shell.  Cool to room temperature (about 1
   hour).
   
   For meringue, beat egg whites with 1 teaspoon lemon juice till soft
   peaks form.  Gradually add 6 tablespoon sugar, beating till stiff
   peaks form and sugar is dissolved.  Spread meringue over filling,
   sealing to edges of pastry.  Bake in moderate oven (350F) for 12 to
   15 minutes or till meringue is golden.  Cool thoroughly before
   serving.
   
   Posted by Stephen Ceideburg Dec 19 1989.
  
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