Lemon Meringue Pie

1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash of salt
1 1/2 cups water
3 eggs
1/4 cup lemon juice
1/2 tsp lemon peel, grated
2 Tbsp margarine
1 baked 9-inch pie shell

In a medium saucepan combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook over medium high heat until mixture thickens and is clear. Remove from heat. Separate eggs; save egg whites for meringue. Beat egg yolks. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan. Bring to a boil and cook 2 more minutes; stir constantly. remove from heat and mix in lemon juice, grated lemon peel and margarine. Pou filling into pie shell. Top with meringue. Yield 1 pie

Perfect Meringue

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup cold water
3 egg whites
6 Tbsp sugar

In a small saucepan dissolve cornstarch in 1 Tbsp cold water. Add 1/2 cup cold water and cook over medium heat until mixture thickens and is clear. Cool thoroughly. Beat egg whites until foamy and add sugar. Beat until stiff. Blend cooled cornstarch mixture into beaten egg whites. Spread over filled pie. Bake at 350* F. for 12-15 minutes or until light golden brown.
Yield: topping for one pie
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