-Sue Woodward
1 1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1 1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9″ pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract
Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix
well. Gradually add water and lemon juice, stirring until mixture is
smooth. Beat egg yolks until thick and lemon colored; gradually stir into
lemon mixture. Add butter, and cook over med. heat, stirring constantly,
until thickened and bubbly. Cook 1 minute, stirring continuously. Remove
from heat; stir in lemon rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of an electric mixer just
until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1 tbsp at a time,
beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in
vanilla, and spread meringue over hot filling, sealing to edge of pastry.
Bake at 325~ for 25 to 30 mins. or until meringue is golden brown. Cool to
room temp.
Yields
1 Pie