Recipe Clipping For Lemon Meringue PieThis promo recipe was clipped from packaging, likely a box of Argo Cornstarch, date unknown. I’ve typed it below along with a scanned copy.

LEMON MERINGUE PIE

5 tablespoons Argo Cornstarch
1 cup sugar
1/2 teaspoon salt
2 cups boiling water
2 eggs, separated
5 tablespoons lemon juice
2 teaspoons grated lemon rind
8-inch baked pastry shell

Mix dry ingredients, gradually stir in boiling water and cook over direct heat, stirring constantly until mixture thickens. Place over hot water, cook 15 minutes longer. Add small amount of hot mixture to beaten yolks, stirring vigorously; return to double boiler and cook 1 minute more. Add lemon juice and rind. Cool and pour into baked pastry shell. Cover with meringue made by gradually beating 4 tablespoons of sugar into stiffly beaten egg whites. Bake in slow oven (300°F.) until golden brown (20 to 30 minutes).

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