For the filling, in a medium saucepan, combine sugar, flour, cornstarch, and a dash salt. Gradually stir in 1 1/2 cups of water. Cook and stir over medium - high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for the meringue. Beat the egg yolks slightly. Gradually stir 1 cup of the hot filling into the yolks; return all to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in the margarine. Gradually stir in the lemon juice or grapefruit juice, gently mixing well. Pour the hot filling into a Baked Pie Crust. Spread the meringue over the hot filling; seal to the edge. Bake in a 350 degree F. oven for 12 to 15 minutes or until the meringue is golden. Cool. Cover and chill in the refrigerator. Serves 8.
Meringue for Pie
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tarter
6 tablespoons sugar
Bring egg whites to room temperature. In a mixing bowl combine egg whites,
vanilla, and cream of tarter. Beat with an electric mixer on medium speed
for about 1 minutes or until soft peaks form (tips curl). Gradually add the
sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more
or until the mixture forms stiff, glossy peaks. Immediately spread the meringue
over the pie, carefully sealing to the edge of pie crust to prevent shrinkage.
Bake as directed in the pie recipe.
The Pratt Family Cookbook
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