LEMON MERINGUE PIE

Debbie Dobyns

1 1/2 cups sugar

1/4 cup, plus

2 tsp. cornstarch

1/4 tsp. salt

1/2 cup, plus

1 Tbsp. lemon juice

5 egg yolks, beaten

1/2 cup cold water

2 Tbsp. margarine

1 1/4 cup boiling water

few drops of yellow food coloring

1 baked 9" pie shell

 

Combine sugar, cornstarch, and salt. Add lemon juice, egg yolks, and cold water. Mix until very smooth. Add margarine and slowly stir in boiling water.

 

Bring to boil over medium heat, stirring constantly. Reduce heat when mixture begins to thicken. Boil slowly for 1 minute. Remove from heat, add food color. Pour into baked shell. Top with meringue. Seal edges and bake at 350 degrees for 12 minutes. Cool.

 

MERINGUE:

 

5 egg whites

1/2 cup plus

2 Tbsp. sugar

1/2 tsp. cream of tartar

 

Egg whites should be at room temperature. Place in large mixing bowl. Beat until frothy; add cream of tartar and beat at high speed till soft peaks form. Add sugar gradually and continue beating until all sugar is used and egg whites are stiff.

 

NINE MINUTE FRESH FRUIT PIE

Joyce Waters

 

4 cups blueberries or            2 tsp. lemon juice

  halved strawberries            1 cup heavy cream,. whipped

2 Tbsp. corn starch              1 Keebler Ready Crust

2 Tbsp. water                      butter flavored pie crust

1/2 cup Karo light corn syrup

 

In a covered blender, blend 1 cup of the fruit at high speed for 30 seconds. In a 2 qt. saucepan mix corn starch and water until smooth. Add mashed fruit, corn syrup, and lemon juice. Stirring constantly, bring to boil over medium heat and boil one minute. Turn into bowl; cover surface with waxed paper. Cool 1 hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Serves 6 to 8.

 

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