Preparation:
In medium saucepan combine sugar and cornstarch; gradually stir in water until smooth; stir in egg yolk. Stirring constantly, cook on medium heat until mixture thickens; boil 1 minute. Remove from heat and stir in margarine and lemon juice. Pour hot filling into pie shell; set aside.
Meringue: In small bowl beat egg whites until foamy; gradually add sugar, until stiff peaks form. Spread over hot filling sealing to the edge of the crust. Bake at 350ΓΈ for 15-20 minutes or until golden brown. Cool on wire rack. Refrigerate. |
