- 8
- 40 mins
- 55 mins
Ingredients
- Pie Filling;
- 1 Baked pastry shell
- 3 eggs yokes
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons butter or margarine
- 1 to 2 teaspoons finely shredded lemon peel
- 1/3 cup lemon juice
- Meringue;
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon crean of tartar
- 6 tablespoon sugar
Preparation
Step 1
Pie filling;
1. Prepare Baked Pastry Shell; set aside.
Separate egg yolks from whites. set aside yolks for filling and whites for Meringue for pie.
2. Preheat oven to 350ºF. For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1 1/2 cups water. cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. slightly beat egg-yolks with a fork. Gradually stir about 1 cupof the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep filling warm.
3. Pour warm filling into Baked Pastry Shell.
Prepare Meringue for pie;
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl comine egg whites, vanilla and cream of tartar. Beat with a electric mixer on medium speed about 1 minute or until soft peaks form (tip curl).
2. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar disolves (rub a small amount between two fingers; it should feel completely smooth).
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake for 15 minutes. Cool on a wire rack 1 hour. Chill uncovered for 3 to 6 hours before seving; cover for long storage.