1 9 inch pie shell, baked
FILLING
4 1/2 tb Cornstarch
1 1/4 c Sugar
1/4 ts Salt
1 1/2 c Water
4 Egg Yolks — lightly beaten
1/3 c Lemon Juice
2 ts Lemon Rind — grated
2 1/2 tb Butter
MERINGUE
4 Egg Whites
1/4 ts Cream Of Tartar
1/2 c Sugar
For the filling: In the top of a double boiler combine cornstarch,
sugar and salt. Gradually add the water, stirring until smooth. Place
directly over medium heat and bring mixture to a boil, stirring
constantly until it thickens. Then place over the bottom of the
double boiler filled with 1 inch of boiling water. Continue stirring
and cook the mixture for 5 mins longer. Place egg yolks in a bowl and
beat with egg beater. Working quickly, pour about 1/2 the cornstarch
mixture into the yolks, beating well with a fork. Return entire
mixture to the double boiler. Cook and stir for about 3 mins over
boiling water. Stir in lemon juice, rind, and butter. Remove from
heat and cool, stirring occasionally. Preheat oven to 400 F.
For the meringue: Beat egg whites with cream of tartar until soft
peaks form. Add the sugar, a couple of Tbs at a time, beating after
each addition. Continue beating until stiff peaks form. Pour custard
into pie shell. Top with meringue, making peaks here and there. Bake
for 8 to 10 mins, until meringue is a golden brown.
Yield: 8 servings.
Yields
8 servings