Recipe page

From the soon to be released Breakfast--a self help book. . .

Lemon Meringue Pie

2 cups sugar
4 Tbs. corn starch
4 Tbs. Flour
dash of salt
2 cups water
4 egg yolks
3 Tbs. butter
1/2 tsp. lemon zest
1/2 cup fresh lemon juice
     4 egg whites
     1/4 tsp. cream of tartar
     1/2 cup sugar
Combine sugar, corn starch, flour, and salt.  Add water and stir until well blended.  Heat over medium high until mixture thickens and comes to a boil.  Boil for two minutes.  Meanwhile, place egg yolks in a separate bowl and beat slightly.  When two minutes are up, pour 1 cup of the sugar mixture into the egg yolk to temper.  Once mixed, return yolk mixture to original and cook for two more minutes, stirring constantly.  Remove from heat and add butter.  Stir until melted.  Add lemon zest and slowly add lemon juice.  Pour into a prepared crust.  In a separate clean mixing bowl, place egg whites and cream of tartar.  Beat until stiff peaks form.  Slowly add sugar and beat until well mixed.  Spoon over hot lemon custard and bake at 350 degrees for 15 minutes.  Remove and cool.