This is a print preview of "Lemon Meringue Pie (Kingsford)" recipe.

Lemon Meringue Pie (Kingsford) Recipe
by Global Cookbook

Lemon Meringue Pie (Kingsford)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 1/4 c. KINGSFORD'S Corn Starch
  • 1/2 c. Sugar
  • 1/4 tsp Salt
  • 1 1/2 c. Water
  • 3 x Egg yolks
  • 2 Tbsp. Margarine
  • 1 1/2 tsp Grated lemon rind
  • 1/3 c. Lemon juice
  • 3 x Egg whites
  • 6 Tbsp. Sugar

Directions

  1. Mix 1/4 c. KINGSFORD'S Corn Starch, 1/2 c. sugar and 1/4 tsp. salt in double boiler top. Slowly stir in 1-1/2 c. water. Cook over boiling water, stirring constantly, till thick sufficient to mound slightly when dropped from spoon. Cover; cook 10 min, stirring occasionally. Beat 3 egg yolks and 1/2 c. sugar. Blend a little warm mix into egg yolks, then stir all into remaining warm mix. Cook 2 min, stirring constantly. Remove from boiling water. Gently stir in 2 Tbsp. Mazola Margarine, 1-1/2 tsp. grated lemon rind and 1/3 c. lemon juice. Cold to room temperature. Turn into baked 9-inch pastry shell.
  2. Beat 3 egg whites till foamy. Add in 6 Tbsp. sugar, 1 Tbsp. at a time, beating well after each addition. Continue beating till stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 min or possibly till meringue is lightly browned.