LEMON MERINGUE PIE

By gaster16

Ingredients

• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups cold water
• 1/2 cup lemon juice
• 5 eggs, separated
• 2 tablespoons butter or margarine
• 1-3 teaspoons grated lemon rind
• 1 baked 9" pastry shell
• 1/4 teaspoon cream of tartar
• 1/2 cup plus 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Combine first 3 ingredients in large saucepan, mix well. Gradually add water and lemon juice, stirring until mixture is smooth.

Beat egg yolks until thick and lemon colored, gradually stir into lemon mixture. Add butter, cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring constantly. Remove from heat, stir in lemon rind. Pour into shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of mixer just until foamy. Gradually add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry.

Bake at 350 degrees for 12-15 minutes or until golden brown. Cool to room temperature.