1 1/2 c Sugar 3 ea Egg yolks
1/3 c Cornstarch 1 ea Baked 9-inch pie shell
2 ts Grated lemon zest –Meringue–
1/3 c Fresh lemon juice 5 ea Egg whites
2 1/2 c Water 1/4 ts Cream of tartar
3 tb Unsalted butter, cut up 2/3 c Sugar
1. Preheat oven to 325.
2. Stir together sugar and cornstarch in medium size saucepan until
well blended. Gradually stir in lemon zest and juice until smooth.
Mix in water and butter; cook over medium heat, stirring constantly,
until mixture thickens and then boil for 1 minute.
3. Beat egg yolks slightly in small bowl. Whisk in about half of
lemon juice mixture. Stir yolk mixture into lemon juice mixture in
sauce pan. Cook over medium-low heat, stirring constantly, 1 to 2
minutes until mixture thickens slightly. Pour into the pie shell.
4. Prepare Meringue: Combine egg whites and cream of tartar in a
medium-size bowl. Beat at medium speed until soft peaks form. Then
gradually beat in sugar, 1 tablespoon at a time, and continue to beat
until stiff peaks form.
5. Spread meringue over hot filling so it touches piecrust all around
edge.
6. Bake in preheat 325 oven until meringue is browned and temperature
in center of meringue registers 140 on instant-read thermometer, 25
to 30 minutes. Remove to wire rack and cool to room temperature.
Refrigerate until chilled, 4 hours or overnight.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings