LUSCIOUS LEMON MERINGUE PIE
Makea baked “Water-Whip” Pie Shell, [page 19].
Mix½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.
Combine1½ cups hot water, 1¼ cups sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.
Add⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or margarine and blend. Cool.
Pourinto baked pie shell.
SpreadMeringue ([page 19]) lightly on filling and bake as directed.