BOB Recipe: Lemon Meringue Pie

from:  Pinnacle Foods Corp
Product:  Cream Corn Starch

BOB Recipe:  Lemon Meringue Pie

1/4 cup corn starch
1 cup sugar
1/4 cup lemon juice
3 egg yolks
1 1/2 cups water
1 teaspoon grated lemon rind (optional)
1 tablespoon margarine or butter
1 (9-inch) regular pre-baked pie shell

Directions For Filling:
In a medium saucepan, combine corn starch, sugar and lemon juice; mix well.  Beat egg yolks; add to corn starch mixture.  Add water.  Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.  Remove from heat.  Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended.  Pour into baked pie shell.  Prepare meringue.

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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