by Patricia Kennedy
The best thing to do here is to invite Mike over and let him make the pie crust. But if that isn't working out, most standard cookbooks have good flakey pie crust recipes. Be careful when you bake it, be sure to prick the bottom and sides of the crust so that it does not shrink. Let the pie crust cool before you add the filling.
FILLING
Whisk together the 6 tablespoons of sugar and cornstarch in saucepan. Whisk in water, lemon juice and yolks. Bring to a boil over medium heat, and stir or whisk constantly, until mixture begins to thicken. Cook on low heat about 1 � minutes. Remove from heat and gently stir in butter until melted. Add to baked pie crust. It is suggested that you cool or refrigerate for about � hour before you cover with the meringue.
TO MAKE THE MERINGUE
Heat oven to 350 degrees . Beat egg whites in large mixer bowl on medium-high speed until frothy. Beat in cream of tarter. Increase speed to high; add four tablespoons sugar, 1 tablespoon at a time, beating to stiff peaks.
Spread meringue over top of filling, be sure to spread to edge to seal. Sprinkle with remaining 1 tablespoon sugar. Bake 10 minutes or until meringue is golden. Refrigerate 1 hour before serving.
One baked pie shell. This pie is so good that it deserves a really good, melt-in your mouth type of pie crust-- the type that Mike used to make. He is the number one pie maker. Does Misha know this, Mike?
FILLING
6 tablespoons cornstarch
2 cups water
� cup fresh lemon juice
3 large egg yolks
3 tablespoons butter
3 large egg whites
1/8 cream of tarter
5 tablespoons sugar, divided
