| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 1 | Pie | |
INGREDIENTS
| -Sue Woodward | ||
| 1 1/2 | c | Sugar |
| 1/3 | c | Cornstarch |
| 1/4 | ts | Salt Water, cold |
| 1/2 | c | Lemon juice |
| 5 | lg | Eggs; separated |
| 2 | tb | Butter; or margarine |
| 1 | ts | Lemon rind; grated, to 3 tsp |
| 1 | 9" pastry shell; baked | |
| 1/4 | ts | Cream of tartar |
| 1/2 | c | Sugar; plus |
| 2 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell. Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 325~ for 25 to 30 mins. or until meringue is golden brown. Cool to room temp. Posted to MealMaster Recipes List, Digest #158 Date: Fri, 07 Jun 1996 07:41:44 -0700 From: Tonya <imbri@oz.net>
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