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Ingredients
- Filling:
- 1 baked 9" pie shell
- 3 egg yolks, slightly beaten
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 1 tablespoon grated lemon peel
- 1/4 cup lemon juice
- Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
Details
Servings 8
Preparation
Step 1
Filling:
In a saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice. Pour into baked pie crust.
Meringue:
Preheat oven to 400 degrees.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
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