Lemon Meringue Pie

A welcome visitor at any picnic.

From the box of C.C. from Ceres, California.

Lemon Meringue Pie

1-1/2 c. sugar
3 T. cornstarch
3T. flour
Dash of salt
1-1/2 c. hot water
3 slightly beaten egg yolks
2 T. butter
1/2 t. grated lemon peel
1/3 c. lemon juice
1 (9″) baked crust
3 egg whites
6 T. sugar

In saucepan mix first 4 ingredients. Gradually stir in hot water. Quickly bring to boil, stirring constantly. Reduce heat, continue cooking and stirring 8 minutes.

Stir small amount of hot mix into egg yolks, then return to hot mixture. Bring to boil and cook 4 minutes, stirring constantly. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into cooled pastry shell. Cool to room temperature.

For meringue, beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add 6 T. sugar, beating until stiff peaks form and sugar has dissolved. Spread meringue over filling. Bake in 350 degree oven for 12 to 15 minutes. Cool before serving.

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