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How to make it

  • combine sugar corn flour and salt in a pot gradually stir in water and cook over medium heat until thick and bubbly
  • reduce heat cook and stir for 2 minutes
  • remove from heat gradually stir 1 cup of mix into the egg yolks return to all egg mix back to pot bring to the boil cook and stir for another 2 minutes
  • remove from heat stir in the butter lemon juice and lemon zest until smooth pour into pastry shell.
  • in a mixing bowl beat egg whites and salt until stiff but not dry peak gradually beat in sugar until soft peaks
  • spread meringue over pie shell sealing edges bake at 350 for 15 minutes

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