Homemade Lemon Meringue Pie

LEMON MERINGUE PIE

PASTRY--- 1 1/3 cups all purpose flour 2 tbs sugar 1/2 tsp salt 1/2 cup margarine 4 tbs cold water LEMON FILLING--- 4 large lemons 1 3/4 cups sugar 3/4 cup cornstarch 1/4 tsp salt 2 1/4 cups water 6 eggs, separated 2 tbs butter MERINGUE--- 6 egg whites from above + 2 more whites 1/2 tsp cream of tartar 3/4 cup sugar

PASTRY---Mix flour, sugar, salt in bowl. Cut in margarine until coarse crumbs form. Add water, tossing until pastry comes together. Roll pastry out on floured surface to a 13 inch circle. Roll pastry up on rolling pin, unroll into 9 inch pie plate. Fit into plate. Roll edge under for stand up edge, flute. Chill 30 min.

Heat oven to 425 degrees.* Prick crust all over with a fork. Line with foil, fill with dried beans. Bake 15 min. Remove foil and beans. Bake 10 min. or until edge is golden. Cool.

FILLING---Grate 2 tbs rind squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, salt in saucepan. Stir in water, lemon juice. Cook stirring until thickened and bubbly. Cook another 3 min. stirring. Remove from heat. Beat yolks in bowl, stir in 1/2 cup hot lemon mixture in pan. Cook stirring 1 min. (dont overcook). Off heat, add butter, rind. Pour into crust.

Heat oven to 325 degrees.* MERINGUE---Beat 8 egg whites and cream of tartar in bowl until foamy. Beat in 3/4 cup sugar until stiff peaks form. Spoon meringue over filling, spreading to edge of crust. Bake 33 min. Cool. Refrigerate 1 hour. MAKES 8 SERVINGS OF LEMON MERINGUE PIE.*

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 * Catsrecipes Y-Group