Lemon Meringue Pie
by: Meagan D., Pasadena, MD

Filling:
1 ½ cups sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1 ½ cups hot water
3 slightly beaten egg yolks
2 Tablespoons margarine
11 packets of True Lemon or just over 5 Tablespoons if you use the shaker (1/3 cup)
4 drops yellow food coloring

Meringue:
3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 Tablespoons sugar

For filling:
In a saucepan, mix the sugar, cornstarch and flour.  Gradually add hot water, stirring constantly.  Cook and stir over moderately high heat until the mixture comes to a boil, reduce heat, cook and stir 2 minutes longer.  Remove from heat.  Stir a moderate amount of the hot mixture into the egg yolks then return all to the rest of the hot mixture.  Bring to a boil and cook 2 minutes, stirring constantly.  Add butter.  Slowly add lemon and 4 drops of yellow food coloring, mixing well.  Pour into pastry shell, cooked.  Spread meringue over filling, seal to edge.  Bake @ 350 for 12-15 minutes or until meringue is golden brown.

For Meringue:

Beat egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add sugar beating until stiff and glossy peaks form and all sugar is dissolved.