Lemon Meringue Pie
1 1/2 cups sugar
5 1/3 tablespoons (1/3 cup) cornstarch
1 1/2 cups hot water
Three egg yolks, slightly beaten
3 tablespoons butter
4 tablespoons lemon juice
1 1/3 tablespoons grated lemon rind
Pie or pastry shell (pre-baked)
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon flavoring
In a saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil one minute. Beat a little of the mixture into the egg yolks. Then beat the yolks into the hot mixture and boil one minute longer, stirring constantly. Remove from heat, continue stirring until smooth. Blend in butter, lemon juice and grated lemon rind. Bake at 400 degrees for 8-10 minutes in pie or pastry shell.
Beat egg whites with cream of tartar until frothy. Gradually add (beat in) sugar. Continue beating until mixture is the correct consistency. Put on top of cooled pie.
Source: Nancy Brown's kitchen