- 6
Ingredients
- Recommended Crust:
- traditional piecrust (baked and cooled)
- For Filling:
- 2 1/2 cups water
- 1/2 cup lemon juice
- 3 egg yolks
- 1 1/3 cups sugar
- 8 tbsp. cornstarch
- Meringue Topping:
- 3 egg whites
- 1/3 cup sugar
- Scant 1/2 tsp. cream of tartar
Preparation
Step 1
1. Prepare piecrust. Bake as directed. Set aside.
2. In medium saucepan, combine all ingredients for filling. Stir well to blend. Over medium heat, stir constantly until mixture begins to thicken and boil. Remove from heat and pour into prepared piecrust. Set aside.
3. Prepare Meringue: in medium bowl, combine all ingredients. Mix with a whisk or mixer until stiff peaks are formed. Meringe should not slide in the bottom of the bowl. If it does, beat it a bit longer.
4. Spread meringue over top of the filling and to the very edges of the piecrust. This will help prevent the meringue from shrinking. Use the back of a spoon to create decorative swirls or peaks in the meringue.
5. Place pie under broiler (on low) for a few minutes to brown meringue. Refrigerate.