->Lemon Meringue 03 <-

1 1/2 cups sugar

1/2 cup cornstarch

1/8 tsp salt

4 egg yolks

1 3/4 cups water

1/2 cup lemon juice

3 Tbsp butter or margarine

1 tsp grated lemon rind

1 baked 9-inch pastry shell

Meringue (recipe follows)

Combine first 3 ingredients in a saucepan. Set this aside. Combine

egg yolks, water, and lemon juice; stir into sugar mixture. Cook

over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly. Remove from heat.

Stir in butter and lemon rind. Spoon into pastry shell. Spread

325F for 25-28 minutes.

Meringue

4-6 egg whites

1/2 to 3/4 tsp cream of tartar

1/2 cup sugar

1/2 tsp vanilla extract

Beat egg whites and cream of tartar at high speed just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff

peaks form and sugar dissolves (2-4 minutes). Add 1/2 teaspoon

vanilla, beating well.