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Lemon Meringue Pie

1 cup sugar
3 Tbsp corn starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
grated rind of a lemon
1/4 cup lemon juice
1 Tbsp margarine
1 9-inch baked pastry shell
3 egg whites
1/3 cup sugar

Stir together 1 cup sugar and cornstarch in a 2 qt saucepan.
Gradually stir in water until smooth. Stir in egg yolks. Stirring
constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat. Stir in lemon rind, lemon juice, and margarine.
Cool. Turn into pastry shell. Beat egg whites until foamy in
small bowl. Add 1/3 cup sugar, 1 Tbsp at a time, beating well
after each addition. Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust
all around, then fill center. Bake in 350 oven 15 minutes, until
lightly browned. Cool at room temperature, away from draft. 6-8
servings.

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