Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry for one pie crust
-----LEMON FILLING-----
1/4 ts Corn starch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
-----MERINGUE-----
4 Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
On lightly floured pastry cloth, roll the pastry to an
11 inch circle, rolling with light strokes from center
to edge. Fold pastry in half; with fold in center,
carefully transfer to a 9 inch pie plate. Unfold; fit
into a pie plate, pressing gently toward the center.
Fold edge of crust under; press into an upright rim.
Crimp edge decoratively, using thumb and forefinger.
Refrigerate 1/2 hour. Preheat oven to 450 degrees F.
Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden-brown. Cool on rack.
In medium sauce pan, combine corn starch, flour, 1 3/4
cups sugar and salt, mixing well. Gradually add 2
cups water, stirring until smooth. Overy medium heat,
bring to boiling, stirring occasionally; boil 1
minute, until shiny and translucent. Quickly stir
some of hot mixture into yolks. Pour back into hot
mixture; stir to blend. Return to heat; cook over low
heat 5 minutes, stirring occasionally. Remove from
heat; stir in lemon juice, lemon peel and butter. Pour
into pie shell. Preheat oven to 400 degrees F.
In medium bowl, with mixer at medium speed, beat
whites with cream of tartar until frothy. Gradually
beat in sugar, 2 tb at a time, beating after each
addition. Beat at high speed until stiff peaks form
when beater is slowly raised. Spread meringue over
lemon filling, carefully sealing to edge of the crust
and swirling thetop decoratively. Bake 7 to 9 minutes,
or until the meringue is golden-brown. Let cool
completely on rack 2 1/2 to 3 hours. Cut with wet
knife.
