Lemon Meringue Pie

Virginia Leipper

1 & 1/2 cup sugar

3 egg yolks, beaten slightly

3 egg whites

1/3 cup cornstarch

3 Tablespoons butter

sugar

1/4 teaspoon salt

1/3 cup lemon juice

1 1/4 cup hot water

1 Tablespoon lemon rind

Blend together in a saucepan, first 3 ingredients. Stir in gradually 1 1/4 cup of hot water. Cook over medium heat until mixture boils and thickens. Stir a small amount of custard into egg yolks. Mix egg yolks with remaining custard and stir until it boils (about 2 min.). Remove from heat, add butter, juice, and rind. Cool and pour into baked shell. Top with meringue.

Meringue for 9 inch pie

Diane Leipper

3 egg whites

6 Tablespoons sugar

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. To finish meringue pie heap meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake pie about 10 minutes or until meringue turns a delicate brown. Cool away from draft.

Betty Crocker Cook Book

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