TZUTC: -0400   
   MSGID: 35902.fido-recipes@1:3634/12 2b448eb5   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: World's Best Lemon Meringue Pie   
    Categories: Pies, Pastry, Citrus   
         Yield: 6 Servings   
       
              Dough for single-crust pie   
         1 c  Sugar   
       1/4 c  Cornstarch   
         3 tb A-P flour   
       1/4 ts Salt   
         2 c  Water   
         3 lg Egg yolks; beaten   
         1 tb Butter   
       1/4 c  Lemon juice   
         1 ts Grated lemon zest   
      
   MMMMM--------------------------MERINGUE-------------------------------   
         3 lg Egg whites; room temp   
       1/4 ts Salt   
       1/2 c  Sugar   
       
     On a lightly floured surface, roll dough to a 1/8" thick   
     circle; transfer to a 9" pie plate. Trim to 1/2 in.   
     beyond rim of plate; flute edge. Refrigerate 30 minutes.   
        
     Set oven @ 425ºF/218ºC.   
        
     Line crust with a double thickness of foil. Fill with   
     pie weights, dried beans or uncooked rice. Bake on a   
     lower oven rack until edge is golden brown, 20-25   
     minutes. Remove foil and weights; bake until bottom is   
     golden brown, 3-6 minutes longer. Cool on a wire rack.   
     Reduce oven setting to 350°.   
        
     In a medium saucepan, combine sugar, cornstarch, flour   
     and salt. Gradually stir in water. Cook and stir over   
     medium heat until thickened and bubbly. Reduce heat;   
     cook and stir 2 minutes more. Remove from the heat.   
        
     Gradually stir 1 cup hot mixture into egg yolks; return   
     all to saucepan. Bring to a boil. Cook and stir for 2   
     minutes. Remove from the heat. Stir in the butter, lemon   
     juice and zest until smooth. Pour into pie crust.   
        
     In a bowl, beat egg whites and salt until stiff (but not   
     dry) peaks form. Gradually beat in sugar until soft   
     peaks form. Spread over pie, sealing edge to crust. Bake   
     @ 350ºF/175ºC until meringue is golden, 12-15 minutes.   
     Cool. Store any leftovers in the refrigerator.   
        
     Phyllis Kirsling, Junction City, Wisconsin   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Myths are as powerful as any truth.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5075/35   
   PATH: 3634/12 240/1120 301/1 218/700 229/426