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Lemon Meringue I
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One 9 inch baked pie shell
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
1-2/3 cups water
3 egg yolks, slightly beaten
2 tbl. butter
1-1/2 tsp.grated lemon peel
1/3 cup lemon juice
Preheat oven to 400*.
In a medium saucepan, combine sugar, cornstarch and salt. Stir in water; blend until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for 1 minute.
Remove from heat. Blend a small amount of the hot mixture into the egg yolks. (Reserve whites in a small bowl). Return to saucepan, blend well. Cook just until mixture begins to bubble, stirring constantly. Remove from heat. Stir in butter, lemon juice and lemon peel. Pour into cooled, baked pie shell.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 tbl. sugar
In a small bowl, beat egg whites and cream of tartar until frothy. Gradually, add sugar, beating constantly, until stiff peaks form. Do not overbeat. Spread meringue over hot filling. Seal to the edge of the crust.
Bake for 8-10 minutes or until lightly browned. Cool away from drafts, 3-4 hours.
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