This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
LEMON MERINGUE PIE
1/2 cup water
7 tablespoons cornstarch
1 1/2 cups water
1 1/4 cups sugar
3 egg yolks, slightly beaten
1 lemon (grated rind and juice)
1 tablespoon butter
1 baked pie shell
3 egg whites
6 tablespoons sugar
1 teaspoon lemon juice
Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cool, stirring occasionally. Pour into pie shell. Beat egg whites until stiff but not dry. Add sugar gradually (1 tablespoon at a time), beating constantly. Add lemon juice and beat … Spread meringue lightly on filling and bake in slow oven (325° F.) 20 minutes, or until firm and delicately browned.