1 1/2 cups sugar 1/4 teaspoon salt
1 1/2 cups boiling water 2 Tbs. butter
6 Tbs. cornstarch 1/3 cup lemon juice
1 Tbs. grated lemon peel 3 egg yolks, slightly beaten
1 baked 9 in pastry pie shell 3 egg whites
6 Tbs. sugar 1/2 Tsp. lemon juice
Measure, combine 1 1/2 cups sugar, salt, water, and butter in a 4 cup glass. Cook 3 to 4 minutes, stirring halfway through cooking time until sugar is dissolved.
Blend cornstarch with 3 Tbs water and stir into hot sugar mixture. Cook 2 to 3 minutes, stirring after every minute.
Stir in 1/3 cup lemon juice and lemon peel. Gradually add egg yolks, taking care to avoid overcooking them. Cook mixture 3 to 4 minutes, stirring after every minute. Cool and pout into pie shell.
Using an electric mixer, beat egg whites until stiff. Continue beating while adding 6 Tbs. sugar, 1 Tbs. at a time, until rounded peaks are formed. Beat in 1/2 Tsp. lemon juice
Spread meringue evenly over cooked filling, sealing to edges of pie shell.
Bake in a conventional oven at 450 F 5 to 6 minutes, or until lightly browned.
6 or 7 servings
Presentation:
Cut into slices and serve with your favorite beverage.
