Ingredients
- PIE
- 1 prepared pie crust
- 1 1/4 cups sugar
- 3 T. cornstarch
- 3 T. flour
- 1 1/2 cups water
- 3 eggs
- 2 T. butter or margarine
- 1/2 t. grated lemon peel
- 1/3 cup lemon juice
- MERINGUE
- 3 egg whites
- 1/2 t. vanilla
- 1/4 t. cream of tartar
- 6 T. sugar
Directions
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In a medium saucepan, combine sugar, cornstarch, flour and a dash of salt. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from white; set white aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into pice crust. Spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 12-15 minutes or until meringue is golden. Cool on a wire rack. Cover; chill to store.
-
For meringue: in a small mixer bowl, beat the egg whites, vanilla and cream of tarter at medium speed about 1 minute or until soft peaks form. Gradually add the sugar, about 1 T. at a time, beat at high speed about 4 minutes more or until mixture forms stiff glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.