LEMON MERINGUE PIE
¾ C. sugar ½ C. all-purpose flour 2 Tbsp. cornstarch ½ tsp. salt 2¼ C. boiling water 3 eggs, separated ¼ C. sugar 6 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1 baked 9-inch pie shell
Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly add boiling water, stirring constantly to keep smooth. Cook on thermostatic top burner at 200 degrees, stirring constantly, until smooth and thick enough to mound when dropped from spoon. Reduce temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. Return to pan and continue to cook for 5 minutes, stirring occasionally. Add lemon juice and peel; mix well. Pour into pie shell.