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  • Prep Time


  • Total Time


  • Servings




  • 1

    Tbsp. cornstarch

  • cup cold water

  • 5

    EGGS WHITES, room temperature

  • ¼

    tsp. cream of tartar

  • ½

    cup sugar

  • ½

    tsp. vanilla


Step 1 HEAT oven to 325°F. FILLING: MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN water and lemon juice until smooth. ADD egg yolks; stir until blended. ADD butter. Step 2 COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN lemon peel; set aside. Step 3 Immediately make MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover. Step 4 BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla. Step 5 POUR hot filling into piecrust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.


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