Lemon meringue pie (kingsford)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | KINGSFORD'S Corn Starch |
| ½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1½ | cup | Water |
| 3 | Egg whites | |
| 3 | Egg yolks | |
| 2 | tablespoons | Margarine |
| 1½ | teaspoon | Grated lemon rind |
| ⅓ | cup | Lemon juice |
| 6 | tablespoons | Sugar |
Directions
MERINGUE
Mix ¼ cup KINGSFORD'S Corn Starch, ½ cup sugar and ¼ teaspoon salt in double boiler top. Slowly stir in 1-½ cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3 egg yolks and ½ cup sugar. Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture.
Cook 2 minutes, stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-½ teaspoons grated lemon rind and ⅓ cup lemon juice. Cool to room temperature. Turn into baked 9-inch pastry shell. Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 minutes or until meringue is lightly browned.