Lemon Meringue Pie - 6

Recipe Ingredients

1 1/2 cups	297g / 10oz	Sugar
6 tablespoons	90ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Freshly squeezed lemon juice
1/2 cup	118ml	Cold water
3		Eggs yolks - slightly beaten
1 1/2 cups	355ml	Boiling water
1 tablespoon	15ml	Butter or margarine
1		Baked pie shell - (9-inch)
		Fluff meringue
		Fluff meringue
3		Egg whites - at room temperature
1/2 cup	118ml	Marshmallow fluff

Recipe Instructions

In medium saucepan combine sugar, cornstarch and salt.

Add lemon juice, cold water and egg yolks; stir in boiling water.

Cook over medium heat, stirring constantly, until mixture begins to boil.

Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350F. Prepare Fluff Meringue. Pour filling into pie shell.

Spread meringue over hot filling; seal well to crust Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack.

FLUFF MERINGUE: In medium bowl beat egg whites. Beat in Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks.

Source:
Gayle & Joe Ortiz, The Village Baker's Wife

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