1 9″ piecrust; baked
LEMON FILLING
1 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1/2 c Lemon juice
1/3 c -Water; cold
3 Egg yolks
1 tb Butter; or margarine
1 1/2 c Boiling water
1 1/2 ts Lemon rind; grated
MERINGUE
3 Egg whites; at room temp
1/4 ts Cream of tartar
1/3 c Sugar
Lemon Filling – in a 2-qt. saucepan, combine the sugar, cornstarch, and
salt. Stir in the lemon juice and cold water. In a med. bowl, beat the egg
yolks. Slowly beat the lemon mixture into the egg yolks; pour the mixture
back into the saucepan. Stir in the butter and boiling water. Heat the
lemon mixture to boiling over med-high heat, stirring constantly. Reduce
the heat to med., and boil just 1 minute. Stir in the lemon rind. Pour the
lemon filling into the piecrust.
Meringue – heat the oven to 350~. In a med. bowl, with an electric mixer
on high speed, beat the egg whites and cream of tartar until soft peaks
form. Gradually add the sugar, beating until stiff peaks form. Spread the
meringue over the lemon filling, swirling the top and sealing to the edge
of the crust.
Bake the pie 10 to 12 mins., or until the meringue is golden brown. Cool on
a wire rack.
Date: Fri, 07 Jun 1996 07:41:44 -0700
Yields
8 Servings