Baked 9" pie shell
1-1/2 c sugar
1-1/2 c water
1/2 tsp salt
1/2 c cornstarch
1/3 c water
4 egg yolks slightly beaten
1/2 c lemon juice
3 tbsp butter
1 tsp grated lemon rind
4 egg whites
1/4 tsp salt
1/2 c sugar
Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling.
Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling.
Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325 about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.
Good Idea: Store extra grated lemon and orange peel in a tightly covered small jar, placed in refrigerator. It stays fresh a long time and saves getting out the grater when you need a small amount of peel.
1-1/2 c sugar
1-1/2 c water
1/2 tsp salt
1/2 c cornstarch
1/3 c water
4 egg yolks slightly beaten
1/2 c lemon juice
3 tbsp butter
1 tsp grated lemon rind
4 egg whites
1/4 tsp salt
1/2 c sugar
Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling.
Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling.
Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325 about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.
Good Idea: Store extra grated lemon and orange peel in a tightly covered small jar, placed in refrigerator. It stays fresh a long time and saves getting out the grater when you need a small amount of peel.
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