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Ingredients
- Filling:
- 1 1/2 c. sugar
- 3 Tbsp. corn starch
- 3 Tbsp. flour
- 3 slightly beaten egg yolks
- 2 Tbsp. butter
- 1/2 tsp. finely shredded lemon
- 1/3 c. lemon juice
- Meringue:
- 3 egg whites
- 1/2 tsp. vanilla
- 1/4 tsp. cream of tartar
- 6 Tbsp. sugar
- Pie Crust of choice for 9" single crust pre-baked pie
Details
Servings 1
Preparation
Step 1
Filling:
Pre-heat oven to 350.
Combine sugar, corn starch, flour and a dash of salt. Stir in 1 1/2 c. water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually add about 1 cup of the hot mixture into yolk, whisking continuously. Return all to the sauce pan and bring to gentle boil. Cook and stir 2 minutes more and remove pan from heat.
Add butter and lemon peel. Stir in lemon juice and turn into baked pastry shell.
Make meringue & spread over hot filling, making sure it adheres to edge of crust.
Bake at 350 for 12-15 minutes, until meringue is kissed with brown.
Meringue (Can double for REALLY high top):
Beat egg whites, vanilla and cream of tartar at medium for 1 minute, until soft peaks form. Gradually add sugar until stiff but glossy peaks form (do not overbeat). Immediately spread over pie filling.
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