Realemon Meringue Pie
1 (9-inch) baked pastry shell
1 2/3 cups sugar
6 tablespoons cornstarch
1/2 cup Realemon Juice from Concentrate
1 1/2 cups boiling water
4 eggs, separated
2 tablespoons margarine or butter
1/4 teaspoon cream of tartar
Preheat oven to 350. In heavy saucepan, combine 1 1/3 cups sugar and
cornstarch; add Realemon. In small bowl, beat egg yolks; add to
Realemon mixture. Gradually add water, stirring constantly. Over medium
heat, cook and stir until mixture boils and thickens, about 8 to 10
minutes.
Remove from heat. Add margarine, stir until melted. Pour into prepared
pastry shell. In small mixer bowl, beat egg whites with cream of tartar
until soft peaks form; gradually add remaining 1/3 cup sugar, beating
until stiff but not dry. Spread on top of pie, sealing carefully to edge
of shell. Bake 12 to 15 minutes or till golden brown.
Cool. before serving. Refrigerate leftovers.
The International Cafe
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