Ingredients:
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Directions:
Make the filling:
In a small saucepan, combine 1 1/2 cups white sugar, cornstarch and salt. Gradually stir in water, mixing until smooth.
Over medium heat, bring to a boil, stirring; boil 1 minute, stirring constantly. Remove from heat.
Stir half of the hot mixture into the egg yolks, mixing well (do not let the eggs scramble); pour back into saucepan and combine well.
Bring back to a boil, stirring; boil 1 minute longer. Remove from heat.
Stir in lemon juice, zest and butter; pour immediately into the pie shell.
Preheat oven to 400 degrees.
Make Meringue:
In a medium bowl, with a portable electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is raised.
Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.
Spread meringue over warm filling, sealing to the edge of the crust.
Bake 7 to 9 minutes, or until meringue is golden. Cool on a wire rack, away from drafts, at least 1 hour before serving. |
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