Ingredients

Instructions

  1. In saucepan, mix sugar, cornstarch, and salt; blend in water.
  2. Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
  3. Remove from heat.
  4. Stir a small amount of hot mixture into egg yolks; return to hot mixture.
  5. Bring to boiling and cook one minute, stirring constantly.
  6. Remove from heat.
  7. Add lemon peel and butter.
  8. Slowly stir in 1/3 cup lemon juice.
  9. Cool to lukewarm; pour into cooled pastry crust.
  10. MERINGUE:
  11. Beat egg whites with 1 teaspoon lemon juice to soft peaks.
  12. Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
  13. Spread over filling, SEALING to edges of pastry to avoid shrinking.
  14. Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
  15. Cool pie thoroughly.