1 Pastry for one pie crust
LEMON FILLING
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
MERINGUE
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar
On lightly floured pastry cloth, roll the pastry to an 11 inch circle,
rolling with light strokes from center to edge. Fold pastry in half;
with fold in center, carefully transfer to a 9 inch pie plate.
Unfold; fit into a pie plate, pressing gently toward the center. Fold
edge of crust under; press into an upright rim. Crimp edge
decoratively, using thumb and forefinger. Refrigerate 1/2 hour.
Preheat oven to 450 degrees. Prick entire surface evenly with fork.
Bake 8 to 10 minutes, or until golden-brown. Cool on rack.
In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and
salt, mixing well. Gradually add 2 cups water, stirring until
smooth. Overy medium heat, bring to boiling, stirring occasionally;
boil 1 minute, until shiny and translucent. Quickly stir some of hot
mixture into yolks. Pour back into hot mixture; stir to blend. Return
to heat; cook over low heat 5 minutes, stirring occasionally. Remove
from heat; stir in lemon juice, lemon peel and butter. Pour into pie
shell. Preheat oven to 400 degrees.
In medium bowl, with mixer at medium speed, beat whites with cream of
tartar until frothy. Gradually beat in sugar, 2 T at a time, beating
after each addition. Beat at high speed until stiff peaks form when
beater is slowly raised. Spread meringue over lemon filling,
carefully sealing to edge of the crust and swirling thetop
decoratively. Bake 7 to 9 minutes, or until the meringue is
golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut
with wet knife.
Yields
8 Servings