MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Meringue Pie
 Categories: Pies
      Yield: 4 Servings
 
      1    Unbaked pie crust
      3 tb Cornstarch
    1/2 c  Water
      2 ea Lemons, juice & grated rind
      4 oz Sugar
      2 ea Eggs separated
      3 oz Fine white sugar
 
  Roll out the pastry and line an 18 cm (7 in) flan case or deep pie
  plate. Trim the edges, jab it with a fork,  cover with a bit of
  baking paper and some dried beans or rice to stop it from bubbling up
  and pre bake it in the oven at 220 C (425 F) for 15 minutes. Take it
  out, remove the paper and baking beans and return it to the oven for
  a further 5 minutes. Reduce oven temperature to 180 C( 350 F). Bring
  some water to the boil in a large saucepan, and then in a smaller
  saucepan, mix the cornflour with the water, lemon juice and rind.
  Stand the smaller saucepan in the boiling water in the larger pan,
  (which provides a gentle heat) and stir constantly until the mixture
  thickens. Add the sugar and remove from the heat. Do not overcook.
  Allow to cool slightly before stirring in the egg yolks. Pour into
  the pastry case. Whisk the egg whites stiffly with half of the castor
  sugar and then fold in the rest of the sugar. Pile the meringue on
  top of the lemon mixture and bake in the oven for about 10 minutes,
  until the meringue is crisp and golden brown.
  
  MM BY HELEN PEAGRAM
 
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