Heavenly Chiffon Lemon Pie

1. 1

   Combine 1 1/2 cups sugar, cornstarch and salt in a large heavy pan.

2. 2

   Mix well.

3. 3

   Gradually stir in water and lemon juice, stirring until mixture is smooth.

4. 4

   Whisk in the 6 egg yolks.

5. 5

   Add butter.

6. 6

   Cook over medium heat, stirring constantly until thickened and bubbly.

7. 7

   Cook 1 minute after mixture comes to a boil.

8. 8

   Remove from heat and stir in lemon rind.

9. 9

   Cover and set aside.

10. 10

    Let cool for 15 minutes.

11. 11

    Beat 3 egg whites into the filling.

12. 12

    Place filling in the baked shell.

13. 13

    Beat the other 3 egg whtes with cream of tartar, gradually adding the other 1/2 cup + 2 tbls of sugar.

14. 14

    Beat until stiff peaks form.

15. 15

    Spread meringue over the filling, sealing to the edge of pastry.

16. 16

    Bake at 350* for 12-15 minutes., or until golden brown.

No additional tips available.