LEMON OR LIME MERINGUE PIE 1 baked 9" pie shell 3 TBSP. grated lemon rind 6 TBSP. lemon juice 3/4 cup granulated sugar 1/2 cup all purpose flour 2 TBSP. cornstarch 1/2 tsp. salt 2 1/4 cups boiling water 3 eggs 1/4 cup granulated sugar Make baked 9 inch pie shell with fluted edge. Cool on a cake rack. Partially fill the base of a double boiler with water; cover and bring to a boil. Grate 3 TBSP. yellow portion of lemon rind with medium coarse grater, onto waxed paper. Set aside. Squeeze 6 TBSP. lemon juice, remove seeds but do not strain. Set aside. Combine 3/4 cup sugar, the flour, cornstarch and salt in the top of the double boiler. Slowly add boiling water, stirring constantly to keep smooth (I stir with a whisk). Cook over boiling water until smooth and thick enough to mound when dropped from a spoon, stirring constantly (this takes about 10-12 minutes for me). Separate 3 eggs into two bowls. Set egg whites aside. Beat yolks with 1/4 cup sugar and gradually stir into hot filling in double boiler. When roughly combined, cook five minutes more, stirring occasionally. Add lemon juice and rind and mix well. Remove at once from heat; cool. Heat oven to 375 degrees. When filling is almost cool, spoon into cooled pie shell. Top with meringue (recipe below) and bake in oven for 10 -12 minutes or until delicately browned. Cool on a wire cake rack away from drafts. Serve cold. Meringue 3 egg whites 1/4 tsp. salt 6 TBSP granulated sugar Beat egg whites and salt with an electric beater on high for one minute. When eggs begin to foam, gradually add sugar one tablespoon at a time. Beat on high until stiff and glossy and all sugar is dissolved (2 - 3 minutes). Pile meringue on top of cooled pie filling in pie shell and "seal" to edge of pie (leave no space between meringue and where the crust meets the filling). Spread meringue over entire top of pie with irregular wisps or peaks all over top of pie. Bake in 375 degree oven 10-12 minutes until lightly browned. Remove from oven and cool in the pie plate on a cake rack, at room temperature, away from any drafts. After completely cooled, store in refrigerator until time to serve. Maggie