Yummy Lemon Pie

A cooked filling made with cornstarch, lemon peel and juice is topped with a meringue and baked to make this pie. You may use a sugar substitute, if you wish.

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Ingredients:

• 4 Tbsp cornstarch
• 1 1/2 cups sugar
• Grated peel and juice of 1 1/2 lemons
• 3 eggs (separate the yolks and whites)
• 1 1/2 cups boiling water
• 6 tbsp sugar
• Baked 9" pie shell

Method

In saucepan, mix cornstarch and the 1 1/2 cups sugar. Stir in grated rind and the juice of the lemons. Add beaten egg yolks. Add boiling water. Cook until thickened and bubbly. Immediately pour into baked pie shell. Beat egg whites until stiff but not dry. Gradually beat 6 tablespoons of sugar into them. Spread over lemon mixture, taking care to seal in filling completely. Bake at 325 degrees for 15 minutes, or until top is light brown.

Notes: Use can use Splenda in place of real sugar.

Number of servings: 6-8

Submitted By: Jo Grossman
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