---------- 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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