Categories: Company Dessert, Pies
Ingredients
- 1 cup sugar
- 3 tablespoons corn starch
- 1 1/2 cups cold water
- 3 egg yolks slightly beaten
- grated rind of 1 lemon (just the yellow part)
- 1/14 cup lemon juice
- 1 tablespoon margarine
- 9 inch baked pastry shell
- 3 egg whites at room temp
- 1/3 cup sugar
Directions
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TIP: For creamy lemon pie, replace the water with cold milk. To make a lemon-lime pie, replace half of lemon juice with lime juice; add grated rind of 1 lime to the grated lemon peel.
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In 2 quart saucepan stir together 1 cup sugar and cornstarch.
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Gradually stir in water until smooth.
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Stir in egg yolks.
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Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat.
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Stir in next 3 ingredients (lemon rind, lemon juice, margarine).
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Cool.
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Turn into baked pastry shell.
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In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar, continue beating until stiff peaks form.
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Spread some meringue around edge of filling first, touching crust all around, then fill in center.
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Bake in 350 degrees oven 15 to 20 minutes or until lightly browned.
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Cool.