Lemon Meringue Pie
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The century was young, the horseless carriage was making a tentative appearance and ladies' skirts still swept the ground in the early 1900's when this classic recipe was printed on the Argo Corn Starch package.
INGREDIENTS
1 cup sugar
3 tablespoons Argo Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tablespoon margarine
1 (9-inch) baked pastry shell
3 egg whites
1/3 cup sugarStir together 1 cup sugar and cornstarch in a 2-quart saucepan. Gradually stir in water until smooth. Stir in egg yolks.
Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice and margarine. Cool. Turn into pastry shell.
Beat egg whites until foamy in small bowl with mixer at high speed. Add 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust all around, then fill center. Bake in a 350 degree oven about 15 minutes, until lightly browned. Cool at room temperature away from draft.
Makes 6 to 8 servings