Ingredients
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1 already baked 9 in pie shell
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1 1/2 cups sugar
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1/3 cup cornstarch
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1/2 teaspoon salt
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1 1/2 cups cold water
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1/2 cup lemon juice
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5 eggs, separated
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2 tablespoons butter
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1 teaspoon grated fresh lemon rind
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1/4 teaspoon cream of tartar
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1/2 cup sugar
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1/2 teaspoon vanilla
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3 1/2 ounces jars marshmallow creme
Instructions
- Combine sugar, cornstarch, and salt in a large, heavy saucepan, mix well.
- Gradually add water and lemon juice, stirring until smooth.
- Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
- Add butter.
- Cook over medium heat, stirring constantly, until thick and bubbly.
- Remove from heat; stir in lemon rind.
- Pour into pie shell.
- Combine egg whites and cream of tartar in large bowl.
- Beat until foamy.
- Gradually add sugar; 1 T at a time, beating until stiff peaks form.
- Stir in vanilla and marshmallow creme.
- Spread over pie, sealing to edge of crust.
- Bake at 350* for 12 minutes, until light brown.
- Cool to room temperature.