Title: Lemon meringue pie (kingsford)
 Categories: Pies, Fruits, Desserts
      Yield: 1 Servings
 
    1/4 c  KINGSFORD'S Corn Starch
    1/2 c  Sugar
    1/4 ts Salt
  1 1/2 c  Water
      3    Egg yolks
      2 tb Margarine
  1 1/2 ts Grated lemon rind
    1/3 c  Lemon juice

MMMMM--------------------------MERINGUE-------------------------------
      3    Egg whites
      6 tb Sugar
 
  Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and 1/4 teaspoon
  salt in double boiler top.  Slowly stir in 1-1/2 cups water. Cook
  over boiling water, stirring constantly, until thick enough to mound
  slightly when dropped from spoon.  Cover; cook 10 minutes, stirring
  occasionally. Beat 3 egg yolks and 1/2 cup sugar. Blend a little hot
  mixture into egg yolks, then stir all into remaining hot mixture.
  Cook 2 minutes, stirring constantly.  Remove from boiling water.
  Gently stir in 2 tablespoons Mazola Margarine, 1-1/2 teaspoons grated
  lemon rind and 1/3 cup lemon juice. Cool to room temperature.  Turn
  into baked 9-inch pastry shell. Beat 3 egg whites until foamy. Add 6
  tablespoons sugar, 1 tablespoon at a time, beating well after each
  addition. Continue beating until 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 minutes or until meringue is lightly browned.