1/2 c Cornstarch
1 1/2 c Sugar
1/4 ts Salt
1 3/4 c Water
5 Egg yolks; slightly beaten
2 tb Butter or margarine
1 tb Grated lemon peel
1/2 c Lemon juice
4 Egg whites
1/2 ts Cream of tartar
1/2 c Sugar
1 Baked pastry shell
Blend cornstarch, sugar & salt in saucepan. Stir in water gradually. Cook
over medium heat, stirring constantly, until mixture comes to a boil. Boil
1 minute. Stir half the mixture slowly into egg yolks. Stir yolk mixture
into saucepan. Cook over low heat, stirring constantly, 2 minutes longer.
Remove from heat. Add butter, lemon rind & juice. Cool slightly. Pour into
pastry shell. Heat oven to 350. Beat egg whites & cream of tartar until
foamy. Add 1/2 cup sugar gradually. Continue beating until meringue forms
stiff, glossy peaks. Swirl meringue onto filling with spoon or spatula. Be
sure meringue touches crust all the way around to prevent shrinkage. Bake
15-20 minutes until meringue is tipped golden brown.
GAY BONNER
MARVELL, AR
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings