Frank's Recipes! Lemon Meringue Pie 2

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Lemon Meringue Pie 2

1 cup Sugar, granulated
1/4 cup Corn starch
1 1/2 cup Cold water
3 Egg yolks, slightly beaten
1 Lemon's worth of Grated rind
1/4 cup Lemon juice
1 tablespoon Margarine
Baked pie shell
3 Egg whites
1/3 cup Sugar, powdered

Yield: 6 servings

Preheat oven to 350 F. Use a Pyrex # xxx (23cm or 9 inch ID) glass pan. In medium saucepan combine granulated sugar and cornstarch. Gradually stir in water until smooth. Stir in beaten egg yolks. Stirring constantly with a flat-bladed wooden spatula so as to continue scraping the bottom of the pot, bring to boil over medium heat, and boil for one minute or so. Remove from heat. Now stir in the lemon zest, the lemon juice, and the margarine, and mix well. Spoon hot filling into pie shell. At high speed, beat egg whites until foamy. Gradually beat in powdered sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust. Bake 8 to 10 minutes or until desired. Cool on wire rack; refrigerate.