Lemon Meringue Pie

Source: Mommy Logan

• 4 tbs corn starch
• 1/4 tsp salt
• 1 cup sugar
• 1 1/2 cup water
• 3 eggs, separated
• 2 tbs margarine
• 1 1/2 tsp lemon rind, grated
• 4 tbs lemon juice
• 6 tbs sugar
• 1 9" pie shell, baked

Mix corn starch, salt, 1/2 cup sugar in top of double boiler. Slowly stir in water. Stir constantly until mixture thickens. cover, cook 10 minutes. Beat egg yoke slightly, mix with 1/2 cup sugar. Stir in small amount hot mixture, at once, stir back into remaining hot mixture. Cool and stir 2 minutes more. Remove from heat. Gently stir in margarine, lemon rind, and juice. Cool, pour into pie shell. Cover with meringue, leasing to crust. Bake at 325 degrees for 15-20 minutes or till slightly browned. Cool at room temperature.

Meringue:
Beat egg whites to soft peaks, beat in 6 tbs sugar one at a time. Beat mixture to stiff peaks.