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Lemon Meringue Pie

basic rich pie crust
1 cup sugar
4 tablespoons cornstarch
1 1/2 cups warm water
3 egg yolks, slightly beaten
3 tablespoons butter
1/2 cup lemon juice
2 tablespoons grated lemon peel

4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar

Prepare and bake pie crust in 9 inch pie pan. Preheat oven to 350.

In a heavy saucepan, thoroughly mix sugar and cornstarch. Gradually
stir in warm water. Cook over medium heat, stirring constantly,
until the mixture thickens and comes to a boil. Boil gently 2
minutes, stirring constantly. Remove from heat.

Slowly drizzle half the hot mixture into the egg yolks, stirring
constantly. Then, slowly pour the egg yolk mixture into the mixture
in the saucepan.

Return saucepan to medium heat and boil gently 2 minutes, stirring
constantly.

Remove pan from heat; stir in butter, lemon juice and lemon peel.
Place cooled baked crust on a wire rack. Pour in filling and let
stand at room temperature while making the meringue.

Prepare meringue. Spoon onto pie filling taking care to seal the
meringue onto the edge of the crust to prevent shrinking.

Bake 15 minutes or until meringue is golden. Cool on a wire rack
for 2 1/2 to 3 hours before serving. Refrigerate leftovers. Makes
1 9 inch pie, 8 servings.

Meringue: In a medium bowl, with an electric mixer, beat egg whites
with cream of tartar until foamy. Gradually add sugar, continuing
to beat until egg whites are stiff but glossy.

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