Lemon Meringue Pie

Ingredients

1 1/4 cups sugar 1/4 cup flour 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups boiling water 3 Roberts Eggs, separated 2 tablespoons freshly grated lemon rind 1/3 cup freshly squeezed lemon juice 1 tablespoon Roberts Butter 1-9 inch baked crust Egg White Meringue

Preparation

In the top of a double boiler, combine sugar, flour, cornstarch and salt. Gradually add the boiling water, stirring constantly. Cook over boiling water about 10 minutes, or until mixture thickens. Beat egg yolks slightly (reserve the egg whites for Meringue); add grated lemon rind, lemon juice and butter. Stir a small amount of hot sugar mixture into egg yolk mixture and quickly return to top of double boiler. Cook an additional 5 minutes over boiling water, stirring constantly. Cool slightly; pour into baked pie crust. Prepare Egg White Meringue. Spread Meringue over filling, sealing to edge of crust. Bake at 400 for 10 to 15 minutes, or until lightly browned,

Yield: one 9 inch pie