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KINGSFORD LABEL LEMON MERINGUE PIE 
1 baked 9 inch pie shell

Filling:

1 c. sugar
3 tbsp. cornstarch
1 1/2 c. cold water
3 egg yolks, slightly beaten
1/4 cup lemon juice
Grated rind of 1 lemon
1 tbsp. butter

In 2 quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell.

Meringue:

1/3 c. sugar
3 egg whites

In small bowl, mix with mixer at high speed egg whites until foamy. Gradually add 1/3 cup sugar beating until stiff peaks form. Spread around edge of filling touching crust all around, then fill in center.

Bake at 350F for 15-20 minutes, until lightly browned. Cool.

Serves 6-8.

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