Lemon Meringue Pie – needlery!



	Lemon Meringue Pie Blend in a heavy pan or double boiler and mix thoroughly: One and one-half cup sugar One-fourth teaspoon salt One-third cup corn starch Add the grated rind of one lemon and the lemon juice squeezed from that lemon (1/4 to 1/3 cup) Stir in 3 egg yolks and one and a half cups boiling water. Cook until thickened, stirring continually to prevent lumps and scorching. Remove from heat and add one Tablespoon of butter, stirring until blended. Pour into a baked pie shell and cover with meringue. Meringue – Beat 3 egg whites with one-fourth teaspoon of cream of tartar. Gradually add 6 Tablespoons of sugar. Beat until sugar dissolves and peaks appear. Cover the filling with the meringue completely, sealing the edges to the crust. Bake at 375° for 8-10 minutes until lightly golden brown.