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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Sugar

  2. 6 tablespoons 90ml Cornstarch

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1/2 cup 118ml Freshly squeezed lemon juice

  5. 1/2 cup 118ml Cold water

  6. 3 Eggs yolks - slightly beaten

  7. 1 1/2 cups 355ml Boiling water

  8. 1 tablespoon 15ml Butter or margarine

  9. 1 Baked pie shell - (9-inch)

  10. Fluff meringue

  11. 3 Egg whites - at room temperature

  12. 1/2 cup 118ml Marshmallow fluff

Instructions Jump to Ingredients ↑

  1. In medium saucepan combine sugar, cornstarch and salt.

  2. Add lemon juice, cold water and egg yolks; stir in boiling water.

  3. Cook over medium heat, stirring constantly, until mixture begins to boil.

  4. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350F. Prepare Fluff Meringue. Pour filling into pie shell.

  5. Spread meringue over hot filling; seal well to crust Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack.

  6. FLUFF MERINGUE: In medium bowl beat egg whites. Beat in Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks.

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