6 tb Cornstarch
6 tb Lemon Juice
1/4 ts Salt
1 tb Grated lemon rind
1 c Sugar
3 Egg whites
2 c Water
1/4 ts Cream of tartar
3 Egg yolks slightly beaten
6 tb Sugar
1 tb Butter
1 Baking dish 9″ deep dish
Pastry shell
Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan.
Grad- ually add 1-1/2 cups hot water. Cook over medium heat stirring
constantly until mixture comes to a boil and thickens. Boil for 1
min. Mix a little hot mixture into egg yolks. Blend egg yolks into
sugar mixture. Cook and stir 1 min. Remove from heat add butter,
lemon juice and rind. Cool slightly. Pour into baked pie shell. Cool
to room temperature. For mer- ique combine egg white and cream of
tartar. Beat until soft peaks form. Gradually add sugar beating until
stiff peaks form. Spread meringue over filling, carefully sealing to
edge of crust. Bake in 400F(200C) oven 5-10 minutes or until merinque
is browned.
MICROWAVE METHOD; Combine cornstarch, salt, sugar and 1/2 cup cold
water in 1-1/2 qt casserole. Heat remaining water in microwave on
high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3 ~
6 min until very thick, stirring every 2 min. Mix a little hot
mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave
on high 1 min. Stir in butter, lemon rind and juice. Cook lightly
and turn into pie shell. Make merinque as in conventional oven.
Yields
8 Servings