Lemon Pie

Lemon Meringue Pie

  • 1 Cup sugar
  • 3 Tablespoons Argo corn starch
  • 1-1/2 cups cold water
  • 3 egg yolks, slightly beaten
  • Grated rind of 1 lemon
  • 1/4 cup fresh squeezed lemon juice
  • 1 Tablespoon margarine
  • 1 baked pie crust
  • 3 egg whites
  • 1/3 cup sugar

In 2-quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next three ingredients. Cool. Turn into pastry shell.

In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, and then fill in center.

Bake in 350° F oven 15 to 20 minutes or until lightly browned. Cool.

Serves 6 to 8.

Recipe found on the back of the Argo Corn Starch box