MICROWAVE LEMON MERINGUE PIE
1 1/2 c. water
1 1/2 c. sugar
7 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, beaten lightly
3 tbsp. butter
2 tsp. grated lemon rind
1/2 c. lemon juice
1 baked 9" pie shell
3 egg whites
1/4 c. cold water
Microwave water on high, in pyrex measuring cup, for 1 1/2 minutes.
Meanwhile, combine sugar, cornstarch and salt in a glass bowl; pour hot water
over dry ingredients, stirring well. Microwave uncovered for 4 minutes on high,
turning and stirring every minute until mixture is thickened and bubbly.
Gradually add a small amount of hot mixture into beaten egg yolks, add
yolk mixture to hot mixture, stirring constantly. Microwave uncovered on high
for 1 minute. Stir well, then add butter, lemon rind and juice. Let cool.
Pour into baked pie shell. Cover with meringue, sealing edges. Bake in
conventional oven, if desired, or microwave uncovered on high 3 minutes. Let
cool, then chill.
marilyn
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