- 1 1/2 c. sugar
- 6 T. cornstarch
- 1/4 tsp. salt
- 1/2 c. freshly squeezed lemon juice
- 1/2 c. cold water
- 3 eggs yolks, slightly beaten
- 1 1/2 c. boiling water
- 1 T. butter or margarine
- 9-inch baked pie shell
- Fluff Meringue (below)
In medium saucepan combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350F. Prepare Fluff Meringue. Pour filling into pie shell. Spread meringue over hot filling; seal well to crust. Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack. Makes 8 servings.
In medium bowl beat 3 egg whites, at room temperature, until soft peaks form. Beat in 1/2 c. Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks.