BOB RECIPE: Lemon Meringue Pie

from: Pinnacle Foods Corporation
Product:  Cream Cornstarch

BOB RECIPE:  Lemon Meringue Pie

1/4 cup cornstarch
1 cup sugar
1/4 cup freshly squeezed lemon juice
3 eggyolks
1 1/2 cups water
1 teaspoon grated lemon rind
1 tablespoon butter
1 (9-inch) pre-baked pie shell

Directions for Filling:

In a medium saucepan, combine cornstarch, sugar and lemon juice; mix well.  Beat eggyolks; add to cornstarch mixture.  Add water.  Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.  Remove from heat.  Add butter and grated lemon rind to thickened mixture and stir until thoroughly blended.  Pour into baked pie shell.  Prepare meringe.

Directions for Meringue:

3 egg whites
6 tablespoons sugar

Preheat oven to 400 F.  With electric mixer at high speed, beat egg whites until soft peaks form.  Gradually add sugar.  Continue to beat on high speed to form stiff, glossy peaks.  Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking.  Bake for 8 to 10 minutes or until golden.  Cool on cake rack away from draft for 2 hours.  Refrigerate, serve cold.

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