Filling: Mix 1-1/2 c. sugar
1/3 c. corn starch
1-1/2 c. boiling water. After adding boiling water, cook 2 minutes. Stir well – cook 2-1/2 min. longer, until transparent. Stir again. Gradually add hot mixture to 3 slightly beaten egg yolks. Mix well. Cook 45 sec. Stir in 1/3 c. lemon juice, 1 tbsp. lemon rind and 3 tbsp. margarine. Cool slightly.
Note: After making filling this way I never again bothered with double boiler and all that stirring again. (Made meringue the usual manner.)
Jackie Walker (Richard’s Mom) gave me this recipe over 20 years ago.
