Lemon Pie

By Gloleigh

Ingredients

• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 3 eggs
• 2 tablespoons MARGARINE OK butter
• 1 to 2 teaspoons FINELY SHREDDED * LEMON PEEL
• 1/3 cup lemon juice
• BAKED * PASTRY SHELL
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Preparation

Step 1

FOR FILLING, IN A MEDIUM SAUCEPAN COMBINE 1 1/2 CUPS SUGAR, FLOUR, CORNSTARCH AND A DASH OF SALT.
GRADUALLY STIR IN 1 1/2 CUPS WATER. COOK AND STIR OVER MEDIUM HIGH HEAT UNTIL THICH AND BUBBLY.
REDUCE HEAT; COOK AND STIR FOR 2 MINUTES MORE. REMOVE FROM HEAT.
SEPARATE EGG YOLKS FROM WHITES;
SET WHITES ASIDE FOR MERINGUE. BEAT EGG YOLKS SLIGHTLY.
GRADUALLY STIR IN 1 CUP OF THE HOT FILLING INTO YOLKS; RETURN ALL TO SAUCEPAN.
BRING TO A GENTLE BOIL.. COOK AND STIR 2 MINUTES MORE. REMOVE FROM HEAT.
STIR IN BUTTER AND LEMON PEEL. GRADUALLY STIR IN LEMON JUICE, GENTLY MIXING WELL.
POUR HOT FILLING INTO PASTRY SHELL. SPREAD MERINGUE OVER HOT FILLING. SEAL TO EDGE.
BAKE IN A 350 DEGREE OVEN FOR 12 - 15 MI9NUTES OR UNTIL MERINGUE IS GOLDEN. COOL ON A WIRE RACK.
COVER AND CHILL TO STORE.
MERINGUE BRING EGG WHITES TO ROOM TEMPERATURE.
IN A MIXING BOWL COMBINE EGG WHITES, VANILLA AND CREAM OF TARTAR.
BEAT WITH AN ELECTRIC MIXER ON MEDIUM SPEED ABOUT 1 MINUTE OR UNTIL PEAKS FORM (TIPS CURL).
GRADUALLY ADD SUGAR, 12 TABLESPOON AT A TIME,
BEATING ON HIGH SPEED ABOUT 4 MINUTES MORE OR UNTIL MIXTURE FORMS STIFF,
GLOSSY PEAKS AND SUGAR DISSOLVES. IMMEDIATELY SPREAD MERINGUE OVER PIE,
CAREFULLY SEALING TO EDGE OF PASTRY TO PREVENT SHRINKAGE.