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Lemon Meringue Pie With Never Fail Meringue



  1 1/2 c  sugar

    1/3 c  cornstarch

  1 1/2 c  hot water

      3 lg egg yolks

      3 T  butter (or oleo)

    1/4 c  lemon juice

      2 t  lemon rind,Grated


      1 T  cornstarch

      1 T  cold water

    1/2 c  hot water

      3 lg egg whites,room temperature

      6 T  sugar

    1/2 t  vanilla

      1 pn salt


      2 c  flour,stirred

      1 t  salt

      1 T  sugar

    2/3 c  shortening,chilled

      1 T  cold lemon juice

      5 T  cold water,up to 7 TBSP

FILLING In saucepan mix 1 1/2 cups sugar, 1/3 cups cornstarch and 1 1/2 cups hot water.  Cook stirring constantly until mixture thickens and boils. Boil one minute continuing to stir. Slowly stir some of the hot mixture into the egg yolks that have been slightly beaten. Add the egg yolk mixture to the hot mixture in saucepan.  Heat one minute longer and continue to stir.  Remove from heat & blend in butter, lemon juice & grated lemon rind.  Pour lemon mixture into a 9" or 10" baked pastry shell & cover with Never Fail Meringue


MERINGUE - In small saucepan blend cornstarch with cold water & stir in hot water.  Bring to a boil or until liquid is clear;  Set aside to cool.  Beat egg whites until frothy; add salt & sugar 1 TBSP at a time, beating constantly.  When almost stiff enough add cornstarch mixture and vanilla.  Beat until stiff & spread on pie.  Bake at 350 degrees for 20-25 minutes or until lightly browned.  May be put in ice box when pie is completely cool.


BASIC PASTRY  (double crust) - Stir together the flour, salt & sugar. Cut in shortening.  Sprinkle 1 TBSP of the liquid over part of mixture. Gently toss with fork, push to one side of bowl.  Sprinkle 2nd tablespoon of liquid over dry part, mix lightly and push to moistened side of bowl.  Repeat until all is moisted.  Gather up with fingers and form into two flat discs.


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