1 7/8 c Sugar -white
1/3 c Cornstarch 1 1/2 t Grated lemon rind
1/4 t Salt 1/2 c Fresh lemon juice
2 c Milk 2 T Butter
3 Eggs, separated, plus 1 1 Baked 9″ pastry shell
-extra egg 1/2 t Cream of tartar
Combine 1 1/2 cups sugar, cornstarch, and salt in a heavy saucepan.
Gradually add milk, stirring until blended. Cook over medium heat,
stirring constantly, until thickened and mixture comes to a boil.
Boil gently 1 minute, stirring constantly. Remove from heat.
Preheat oven to 350 degrees. Beat egg yolks at hight speed of an
electric mixer until thick and lemon-colored. Gradually stir about
1/4 of hot milk mixture into yolks; add this to remaining hot
mixture, stirring constantly. Cook over medium heat, stirring
constantly, for 2 to 3 minutes. Remove from heat; stir in lemon
rind, lemon juice, and butter, stirring until butter melts. Pour
filling into baked pie shell.
Beat the 4 egg whites and cream of tartar at high speed of an electric
mixer until foamy. Gradually add remaining 1/4 cup plus 2 Tbsp.
sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread
meringue over hot filling, sealing to edge. Bake for 12 to 15
minutes, or until browned. Cool before cutting.
Yields
1 servings