Lemon Meringue Pie

Ingredients

• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 3 eggs
• 2 tablespoons margarine or butter
• 1 to 2 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• Baked Pastry Shell (see recipe, page 293)
• Meringue for Pie (see recipe, below right)

Instructions

1. For filling, in a medium saucepan combine sugar, flour, cornstarch, and dash salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat till thick and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
2. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into Baked Pastry Shell.
3. Spread meringue over hot filling; seal to edge. Bake in a 350° oven for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover and chill to store.
4. Orange Meringue Pie: Prepare as above, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and orange juice for the lemon juice. If desired, add 2 drops red food coloring and 1 drop yellow food coloring with the orange juice.