[Illustration: LUSCIOUS LEMON MERINGUE PIE]
Make a baked “Water-Whip” Pie Shell, page 19.
Mix ½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.
Combine 1½ cups hot water, 1¼ cups sugar in top of double boiler and
bring to boil over direct heat. Add cornstarch mixture and cook
until thickened; place over boiling water and cook until thick and
smooth (15 minutes), stirring constantly.
Beat 3 egg yolks slightly. Stir a small amount of hot mixture into
yolks, return to double boiler, and cook a few minutes longer.
Add ⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or
margarine and blend. Cool.
Pour into baked pie shell.
Spread Meringue (page 19) lightly on filling and bake as directed.