Recipe: ReaLemon Meringue Pie (with lime variation)

REALEMON MERINGUE PIE

1 (9 inch) pie shell, baked
1 2/3 cups sugar, divided use
6 tablespoons cornstarch
1/2 cup ReaLemon Lemon Juice from Concentrate
4 whole eggs, separated
1 1/2 cups boiling water
2 tablespoons butter or margarine
1/4 teaspoon cream of tartar

Preheat oven to 300 degrees F.

In heavy saucepan, combine 1 1/2 cups sugar and cornstarch; add ReaLemon.

In small bowl, beat egg yolks; add to lemon 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 from; 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 20 to 30 minutes or until golden. Cool. Chill before serving. Refrigerate leftovers.

VARIATION:

REALLIME PIE
Substitute ReaLime Juice from Concentrate for ReaLemon. Add green food coloring to filling, if desired. Proceed as above.

Makes 1 (9-inch) pie
Source: ReaLemon Lemon Juice from Concentrate