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00:REM:Lemon
Matrix Meringue Pie
by Sue Cring
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10: (1) 9" unbaked pie shell
20: 1-1/2 cups sugar
30: 3 tablespoons cornstarch
40: 3 tablespoons all-purpose flour
50: 1-1/2 cups HOT water
60: 3 slightly beaten egg yolks
70: 2 tablespoons of butter
80: 1/2 teaspoon grated lemon peel
90: 1/3 cup lemon juice
100: READ: In a sauce pan mix sugar, cornstarch and flour.
110: READ: Gradually add HOT water.
120: READ: Cook and stir over high heat until mixture comes
to a boil.
130: READ: Reduce heat.
140: READ: Cook and stir 2 minutes longer.
150: READ: Remove from heat.
160: READ: Stir a small amount of hot mixture into slightly
beaten egg yolks.
170: READ: Return this mixture to the sauce pan.
180: READ: Bring to a boil and cook 2 minutes.
190: READ: Remove from heat.
200: READ: Add butter and grated lemon peel.
210: READ: Slowly add lemon juice.
220: READ: Mix well.
230: READ: Pour mixture into pie shell.
240: READ: Top with meringue.
300: TYPE: Meringue
305: 3 egg whites, stiffly beaten
310: 1/3 cup sugar
320: READ: Gradually add sugar to egg whites.
330: READ: Beat until stiff.
340: READ: Bake at 350 degrees for 12 to 15 minutes.
350: READ: Cool before you Partition
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