-
1
BAKE 9-INCH FLUTED PIE SHELL:
-
2
Preheat oven to 400u00b0F (205u00b0C).
-
3
Fit the crust into a pie plate and flute the edge.
-
4
Prick the bottom and sides of the crust with a fork.
-
5
Bake at 400u00b0F (205u00b0C) for 5 minutes.
-
6
Allow to cool while preparing rest of recipe.
-
7
PREPARE LEMON FILLING:
-
8
In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
-
9
Gradually add water, stirring until well blended.
-
10
Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
-
11
Remove hot mixture from heat.
-
12
Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
-
13
Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
-
14
Return saucepan to heat.
-
15
Bring to a boil, stirring constantly, and cook 3 minutes more.
-
16
Add lemon peel, lemon juice, and butter.
-
17
Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
-
18
Cover saucepan and remove from heat; keep warm.
-
19
PREPARE MERINGUE:
-
20
Preheat oven to 350u00b0F (175u00b0C).
-
21
In a large bowl, beat egg whites and cream of tartar until foamy.
-
22
Beat in 3/4 cup sugar, 1 tablespoon at a time.
-
23
Beat in vanilla extract with the last tablespoon of sugar.
-
24
Continue beating until egg whites hold a soft peak.
-
25
Set aside.
-
26
ASSEMBLE PIE:
-
27
If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
-
28
Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
-
29
Bake in preheated 350u00b0F (175u00b0C) oven 15 minutes or until meringue is golden brown.
-
30
COOL 4 HOURS BEFORE SERVING:
-
31
Cool about 4 hours at room temperature before cutting.
-
32
Makes one 9-inch pie.
