MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Meringue Pie
  Categories: Microwave, Desserts, Pie
       Yield: 8 servings
  
       6 tb Cornstarch
       6 tb Lemon Juice
     1/4 ts Salt
       1 tb Grated lemon rind
       1 c  Sugar
       3    Egg whites
       2 c  Water
     1/4 ts Cream of tartar
       3    Egg yolks slightly beaten
       6 tb Sugar
       1 tb Butter
       1    Baking dish 9″ deep dish
            Pastry shell
  
   Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan.
   Grad- ually add 1-1/2 cups hot water.  Cook over medium heat stirring
   constantly until mixture comes to a boil and thickens.  Boil for 1
   min.  Mix a little hot mixture into egg yolks.  Blend egg yolks into
   sugar mixture.  Cook and stir 1 min.  Remove from heat add butter,
   lemon juice and rind. Cool slightly.  Pour into baked pie shell.
   Cool to room temperature.  For mer- ique combine egg white and cream
   of tartar.  Beat until soft peaks form. Gradually add sugar beating
   until stiff peaks form.  Spread meringue over filling, carefully
   sealing to edge of crust.  Bake in 400F (200C) oven 5-10 minutes or
   until merinque is browned.
   
   MICROWAVE METHOD;  Combine cornstarch, salt, sugar and 1/2 cup cold
   water in 1-1/2 qt casserole.  Heat remaining water in microwave on
   high for 2-3 min.  Gradually add to cornstarch mixture.  Microwave 3
   ~ 6 min until very thick, stirring every 2 min.  Mix a little hot
   mixture into egg yolks. Blend egg yolks into sugar mixture.
   Microwave on high 1 min.  Stir in butter, lemon rind and juice.  Cook
   lightly and turn into pie shell.  Make merinque as in conventional
   oven.
  
 MMMMM

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