MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lemon Blossom Pie with Tall N' Tender Meringue
  Categories: Pies, Desserts
       Yield: 1 pie
       1 c  C and H Granulated Sugar
       4 tb Cornstarch
     1/4 ts Salt
       3    Eggs; separated
     1/3 c  Lemon juice
       2 ts Grated lemon peel
   1 1/2 c  Water
       2 tb Butter or margarine
       1    8-inch pastry shell
            -- (baked and cooled)
   Combine sugar, cornstarch and salt in saucepan.  Mix well.  Add egg
   yolks, lemon juice and peel and water.  Beat with wire whisk until
   smooth.  Place over medium heat, bring to boil stirring briskly until
   clear and thickened.  Remove from heat; stir in butter.  Cool 5
   minutes, then pour in pastry shell.
   TALL 'N' TENDER MERINGUE:  Beat 3 egg whites with 1/8 teaspoon salt
   until foamy throughout.  Gradually beat in 1/2 cup C and H Granulated
   or Superfine Sugar; beating until meringue will hold up in stiff
   points. Spread over warm filling in swoops and swirls, making sure it
   seals to edge of crust all around.  Bake at 350 degrees for 10 to 12
   minutes, until nicely browned.  Cool, not in a draft.
   MICROWAVE DIRECTIONS:  Combine sugar, cornstarch and salt in a deep 2
   quart glass mixing bowl.  Add egg yolks, lemon juice and peel and
   water. Beat with whisk until smooth.  Microwave on full power 8
   minutes, stirring 3 times.  Precede {sic} as recipe directs.
   Reprinted with permission from _Pies On Parade_
   (Jean Porter, C and H Sugar Kitchen)
   Electronic format by Karen Mintzias