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1
THE PIE FILLING:
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Preheat oven to 400u00b0.
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In small bowl, beat egg yolks with fork.
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In 2-quart saucepan, mix sugar,salt,and cornstarch.
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gradually stir in water and lemon juice.
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Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
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7
Immediately stir at least half of hot mixture into egg yolks and butter. stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in lemon peel, Pour into pie crust.
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8
THIS IS THE MERINGUE:
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9
Mix thoroughly cornstarch and sugar in a saucepan.
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10
Gradually stir in water , making a smooth runny paste.
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Bring water to a boil over mediun heat, while stirring briskly. Boil for 15 seconds and remove from heat and cover.
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12
In a clean glass or metal bowl beat the egg whites until foamy.
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Add vanilla and cream of tartar.
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Very gradually beat in sugar.
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Beat on high speed untiil the peaks are very stiff and glossy but not dry.
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Reduce the speed to very low and beat in the cornstarch paste one teaspoon at a time.
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When all the paste is incorporated, increase tthe speed tomedium and beat beat for 10 seconds.
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Spread over Lemon Meringue filling Pie.
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Bake for 8 -12 minutes at 400u00b0.
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20
Let cool completely on rack before refrigerating or eating.
