Lemon Meringue Pie

1 1/2 cups sugar
6 Tbsp. cornstarch
1/4 tsp. salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 eggs yolks, slightly beaten
1 1/2 cups boiling water
1 Tbsp. butter or margarine
9-inch baked pie shell
Fluff Meringue (recipe follows)

In medium saucepan combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat.

Heat oven to 350F. Prepare Fluff Meringue.

Pour filling into pie shell. Spread meringue over hot filling; seal well to crust.

Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack.

Makes 8 servings

Fluff Meringue
In medium bowl beat:
3 egg whites, at room temperature, until soft peaks form.
Beat in:
1/2 cup Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks.

Source: Durkee-Mower Inc.