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LEMON MERINGUE PIE

Makes 6 servings

1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1-1/2 cups boiling water
Grated peel of 1/2 Sunkist lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (below)

In a saucepan, thoroughly combine the sugar, cornstarch
and salt. Gradually blend in the cold water and lemon juice.
Stir in the egg yolks. Add the butter and boiling water.

Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to medium and boil for 1 minute. Remove from
heat and stir in the lemon peel and food coloring.

Pour into baked pie crust. Top with Three-Egg Meringue,
sealing well at edges. Bake at 350 F for 12 to 15 minutes.
Cool for 2 hours before serving.

Three-Egg Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a bowl, with an electric mixer, beat the egg whites with the
cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form

Makes 6 servings

Source: Sunkist