Lemon Filling:
1 c Sugar
6 tb Cornstarch
1/8 ts Salt
1 1/2 c Cold water
3 Egg yolks, slightly beaten
2 tb Butter
1/2 c Fresh lemon juice
1 ts White vinegar
1 ts Grated lemon peel
Meringue: 3 egg whites 1/8 tsp salt 6 T sugar 1/2 tsp vanilla extract
1. Line a 9″ pie plate with pastry; bake and cool.
2. Filling – combine sugar, cornstarch, and salt in a heavy saucepan,
Gradually stir in water, blending until smooth. Cook over medium heat,
stirring constantly, until filling come to boiling. Cook, stirring
constantly for 5 minutes, then remove from heat.
3. Stir in a small amount of hot filling into beaten egg yolks, mix
thoroughly, then stir into hot filling. Cook stirring constantly for one
minute. Remove from heat and stir in butter, lemon juice, vinegar and
lemon peel. Cool.
4. Preheat oven to 350^.
5. For meringue, beat egg whites and salt until frothy. Gradually add
sugar, beating well after each addition: continue beating until stiff peaks
are formed. Blend in vanilla extract.
6. Spoon lemon filling into the baked pie shell, then spread meringue over
filling being sure to seal edge of pie shell.
7. Bake at 350^ for 15 to 18 minutes or until golden brown. Cool on a rack.
Chill.
Yield:One 9-inch pie
From Crisco Cooking (1982)
Yields
6 Servings