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Ingredients
- 1 x Baked pie shell, 9"
- 7 Tbsp. cornstarch
- 1 3/4 c. sugar
- 1/4 tsp salt
- 2 1/2 c. water
- 4 x Egg yolks, beaten
- 1/2 c. fresh lemon juice
- 3 Tbsp. butter
- 1 Tbsp. grated lemon peel
- 4 x Egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/2 c. sugar
- 1 tsp vanilla Prepare baked pie shell and cold.
Directions
- In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter. Bring to boil over direct heat, stirring constantly. Reduce heat and cook, stirring frequently, till thickened, about 3 to 4 min.
- Remove from heat; stir in grated lemon peel. Pour into 9" baked pied shell. Top with meringue.
- Beat egg whites till frothy; add in cream of tartar. Continue beating till egg whites hold in soft peaks. Gradually add in sugar, beating well after each addition. Add in vanilla beating till hard peaks are formed.
- Spread meringue on lemon filling starting at edges and working toward center of pie. Seal to crust edges with spatula tip.
- Bake in 350 degree oven till meringue is golden.
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