Ingredients
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1 baked 9 inch pie shell
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1 1/2 cups sugar
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1/3 cup cornstarch, plus
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1 tablespoon cornstarch
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1 1/2 cups water
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3 egg yolks, slightly beaten (save whites for meringue)
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3 tablespoons butter or 3 tablespoons margarine
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2 teaspoons grated lemon rind
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1/2 cup lemon juice
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2 drops yellow food coloring, if desired
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3 egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons sugar
Instructions
- Bake pie shell.
- Heat oven to 400 degrees.
- Mix sugar and cornstarch in medium saucepan.
- Gradually stir in water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Gradually stir at least half the hot mixture into egg yolks.
- Blend into hot mixture in pan.
- Boil and stir 2 minutes.
- Remove from heat; stir in butter, lemon peel, lemon juice and food color.
- Pour into baked pie shell.
- Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
- Bake about 10 minutes or until a delicate light brown.
- Cool away from draft.
- For Meringue: Beat egg whites and cream of tartar until foamy.
- Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (peaks will form).
- DO NOT UNDERBEAT.
- Beat in vanilla.