Lemon Cream Pie

Mary Stafford
Hutchinson, Kansas

1 c. sugar
5 T. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks
3 T. butter
1 T. grated lemon rind
1/3 c. lemon juice
1 baked pie shell

Mix sugar, cornstarch and salt.  Add milk gradually until thickened throughout, about 10 minutes.  Stir a small amount of hot mixture into egg yolks.  Combine with  remaining hot mixture.  Continue cooking, stirring constantly about 5 minutes.  Remove from heat.  Add butter, lemon rind and juice.  Blend thoroughly. Set aside while preparing the meringue.  Pour filling into pie shell.  Pile meringue on filling, spreading and sealing to edge of crust.  Finish by swirling top.  Bake at 350° until top is golden brown about 12-15 minutes.  Cool before cutting.

Soft Meringue
3 egg whites
1/4 tsp. salt
1/4 tsp. lemon juice
6 T. sugar

Bring egg whites to room temperature.  Add salt, lemon juice and beat to a coarse foam.  Add sugar in 1 T. portions, beating until very stiff and very glossy.  Spread over pie filling.

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