---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Deluxe Lemon Meringue Pie
Categories: Pies
Yield: 1 pie
-Sue Woodward
1-1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1-1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9" pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract
Combine 1.1/2 cups sugar, cornstarch, and salt in a
lg. heavy saucepan; mix well. Gradually add water and
lemon juice, stirring until mixture is smooth. Beat
egg yolks until thick and lemon colored; gradually
stir into lemon mixture. Add butter, and cook over
med. heat, stirring constantly, until thickened and
bubbly. Cook 1 minute, stirring continuously. Remove
from heat; stir in lemon rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of
an electric mixer just until foamy. Gradually add 1/2
cup plus 2 tbsp sugar, 1 tbsp at a time, beating until
stiff peaks form and sugar dissolves (2 to 4 mins.).
Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.
Bake at 325° for 25 to 30 mins. or until meringue is
golden brown. Cool to room temp.
