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Microwave Lemon Meringue Pie

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Ingredients

Filling:
1/3 cup cornstarch
1-1/4 cups sugar
Dash salt
1-1/2 cups hot water
3 egg yolks, beaten slightly
1 tablespoon butter
2 teaspoons grated lemon rind
1/2 cup lemon juice
9-inch pie shell, baked and cooled
Meringue:
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
2 egg whites
Dash salt
1/2 teaspoon vanilla

Instructions

Heat oven to 350 degrees. To make filling: Combine cornstarch, sugar and salt in a large mmicrowavable bowl. Slowly stir in hot water. Microwave on high power, stirring often, until mixture is thick and clear. This should take about 3 mintues total, stirring twice. Stir several spoonfuls of this mixture into the beaten egg yolks. Mix well. Pour this tempered egg mixture back into the large microwavalbe bowl. Mix well. Cook on high for an additional 2 minutes, stirring after 1 mintue. Stir again and add butter and rind. Gradually stir in lemon juice. Cool 5 minutes and then pour into cooled, baked pie shell. To make meringue: In a medium microwavable bowl, combine conrstarch, sugar and water. Microwave on high for 1 minute; stir, then microwave another minute. Mixture should be thick and clear. Let cool while preparing egg whites. Beat egg whites with salt until whites are stiff. To check, run a spatula across the bottom of the bowl; stiff whites will not run back together. Pour sugar and cornstarch mixture into egg whites. Add vanilla. Beat until mixture is smooth. Spread meringue on top of pie filling, making sure it extends to edges of crust. Brown meringue in preheated oven about 15 minutes. Makes 8 servings.

Genevieve Blasi