Lemon meringue pie #1

Yield: 1 Servings

Measure Ingredient
½ cup Cornstarch
1½ cup Sugar
¼ teaspoon Salt
1¾ cup Water
4 Egg yolks; slightly beaten
2 tablespoons Butter
1 tablespoon Lemon rind (optional)
½ cup Lemon juice
1 (9-inch) pie shell

Blend cornstarch, sugar and salt in saucepan. Stir in water gradually. Cook over medium heat until boiling. Boil 1 minute. Stir half of mixture slowly into egg yolks. Return to pan, stirring constantly. Beat over low heat for 2 minutes. Remove from heat, add butter, lemon rind and juice. Beat to cool slightly. Pour into 9-inch baked shell. Cover with meringue. Bake at 350 for 15-20 minutes.

MRS GILBERT BONNER (SUSIE)

BLACKTON, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

Similar recipes