1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 eggs yolks, slightly beaten
1 1/2 cups boiling water
1 tablespoon butter or margarine
1 (9-inch) baked pie shell
Fluff® Meringue
FLUFF MERINGUE
3 egg whites, at room temperature
1/2 cup Marshmallow Fluff®
Servings: 8
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 350ºF. 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.
FLUFF® MERINGUE: In medium bowl beat egg whites, . Beat in Marshmallow Fluff®, a little at a time, until whites stand in stiff glossy peaks.
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 eggs yolks, slightly beaten
1 1/2 cups boiling water
1 tablespoon butter or margarine
1 (9-inch) baked pie shell
Fluff® Meringue
FLUFF MERINGUE
3 egg whites, at room temperature
1/2 cup Marshmallow Fluff®
Servings: 8
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 350ºF. 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.
FLUFF® MERINGUE: In medium bowl beat egg whites, . Beat in Marshmallow Fluff®, a little at a time, until whites stand in stiff glossy peaks.
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