LEMON MERINGUE PIE

FOR THE FILLING:
3 cups cold water
1 1/2 cups plus 4 tbsp. sugar, divided use
5 egg yolks, beaten
1 tsp. lard, melted
5 tbsp. cornstarch
5 tbsp. flour
1/4 tsp. salt
1 (9-inch) baked pie crust
Juice of 1 lemon, rind from 1/2 lemon
FOR THE MERINGUE:
3 egg whites
1/4 tsp. cream of tartar

Preheat oven to 350 degrees F.

Put in double boiler the 3 cups cold water, 1 1/2 cups of the sugar, egg yolks, melted lard, cornstarch, flour, and salt. Mix together and cook until thick, stirring constantly. Take off the double boiler.

Stir in lemon juice and rind. Pour into baked crust.

Beat egg whites with cream of tartar. Add 2 tbsp. sugar and beat. Add the remaining 2 tbsp. sugar and beat again until stiff peaks form. Spread on the pie.

Bake at 350 degrees 15 minutes or until lightly browned.

Makes 1 (9 inch) pie
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