Tricounty News

Favorite Lemon Meringue Pie

1 1/2 c. sugar
5 T. cornstarch
1 1/2 c. water
3 egg yolks
3 T. butter
4 T. lemon juice
1 1/2 T. grated lemon rind

Meringue:

1/4 tsp. cream of tartar
6 T. sugar
3 egg whites
Mix sugar and cornstarch; blend in water and cook over low hea until it thickens and comes to a boil. Beat egg yolks in a seperate dish and gradually add some of hot pudding to egg yolks, stirring quickley to keep yolks from cooking or setting. Gradually add egg yolk mixture back into hot pudding with butter, lemon juice and rind. Cool and put in pie shell (preferably graham cracker crust). Beat meringue stiff; cover pie and pat into peaks; brown in 300 degree oven. Makes 9-inch pie.