1 1/2 c Sugar 3 tb Butter Or Margarine
6 tb Cornstarch 4 tb Lemon Juice
1 1/2 c Boiling Water 1 1/2 ts Lemon Peel — grated
3 Egg Yolks 1 9 Inch Pie Shell — baked
MERINGUE
3 Egg Whites 6 tb Sugar
1/4 ts Cream Of Tartar
Mix sugar and cornstarch. Stir in boiling water and cook over direct
heat, stirring constantly, until mixture thickens and boils. Set over
boiling water for 10 mins longer. Beat egg yolks until frothy and
slowly stir in a little of the hot mixture. Blend the eggs with the
sugar and cornstarch mixture and continue cooking over boiling water
for another 5 mins. Stir in butter or margarine, lemon juice and
grated peel. Pour into baked pie crust and cover with meringue. Bake
in preheated 425 F oven for 5 mins or until delicately browned.
Meringue: Beat egg whites until frothy. Add cream of tartar and
continue beating until mixture is stiff. Add sugar one Tbs at a time
until meringue holds a peak. Makes 6 to 8 servings.
Yields
6 servings