1 1/2 c Sugar
3 tb Cornstarch
3 tb All-purpose flour
1 ds Salt
1 1/2 c Hot water
3 sl Beaten egg yolks
1/2 ts Grated lemon peel
2 tb Butter or margarine
1/3 c Lemon juice
1 9 inch baked pastry shell
3 Egg whites
1 ts Lemon juice
6 tb Sugar
Preheat oven to 350F.
In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually blend in water. Bring to boiling over high heat, stirring
constantly. Reduce heat to medium; cook and stir for 8 minutes more.
Remove from heat.
Stir small amount hot mixture into egg yolks; return to hot mixture.
Bring to a boil over high heat, stirring constantly. Reduce heat to low;
cook and stir for 4 minutes longer. Remove from heat. Add lemon peel and
butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with
clear plastic wrap; cool for 10 minutes. Now pour into cooled pastry
shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks
form. Gradually add 6 tablespoon sugar, beating till stiff peaks form and
sugar is dissolved. Spread meringue over filling, sealing to edges of
pastry. Bake in moderate oven (350F) for 12 to 15 minutes or till meringue
is golden. Cool thoroughly before serving.
Yields
8 Servings