Lemon Blossom Pie

Ingredients:

Lemon Blossom Pie

• 1 cup C&H® Baker's Sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water, boiling
• 3 eggs, separated
• 2 teaspoons lemon rind, finely grated
• 1/3 cup lemon juice, freshly squeezed (2-3 lemons)
• 2 tablespoons butter or margarine
• Prepared pie crust, 9-inch baked
• Meringue (recipe follows)
  

Meringue

• 3 egg whites (from separated eggs above)
• 1 pinch cream of tartar1/2 cup C&H® Baker's Sugar
  

Directions:

1. Preheat oven to 350°F.
2. In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water and cook, stirring constantly, 2-3 minutes until mixture is clear and thickened. Remove from heat.
3. Combine egg yolks, rind and juice; stir into hot mixture. Cook, stirring constantly 3 minutes longer. Remove from heat and stir in butter. Cool.
4. Pour into prepared crust. Swirl Meringue over pie, sealing to crust. Bake 12-14 minutes until golden.
   

Meringue:

1. In large glass or metal bowl, beat egg whites with cream of tartar until foamy. Gradually beat in sugar until stiff and glossy peaks form. Swirl over pie before baking.