---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Meringue Pie
 Categories: Pies, Bakery
      Yield: 1 servings
 
           Filling:
  1 1/2 c  Sugar
      3 tb Flour
      3 tb Cornstarch
  1 1/2 c  Water
           A dash of salt
      3    Egg yolks
      2 tb Butter
      2 tb Lemon zest; finely grated
    1/3 c  Lemon juice
           Meringue:
      3    Egg whites; room temp
    1/2 ts Vanilla
    1/4 ts Cream of tartar
      6 tb Sugar
 
  Recipe by:  Janet Morrissey- Rosebud <janetm@online1.ma
    Combine sugar, flour, cornstarch, and dash of salt in a medium saucepan.
  Gradually stir 1 1/2 cups water.  Cook, stirring constantly, over medium
  high heat til thickened and bubbly. Reduce heat; cook and stir for 2
  moreminutes. Remove from heat.
    Beat egg yolks slightly.  Gradually stir in 1 cup of the hot filling into
  the yolks.  Return the mixture to the saucepan and bring to a gentle boil.
  Cook and stir for 2 morn minutes. Remove from heat and stir in butter and
  lemon zest.  Gradually stir in lemon juice.  Mix well, but gently. Pour hot
  filling into pre-baked pie crust.
      Meringue: Combine egg whites, vanilla, and cream of tartar and beat at
  medium speed until soft peaks form. Gradually add sugar and beat on high
  speed until stiff, glossy peaks form and sugar is completely disolved.
  Spread meringue over pie filling, being careful to seal to the edge of the
  crust. Bake in a 350 F oven for 15 minutes. Cool on a wire rack. Chill til
  serving time.
 
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