Deluxe Lemon Meringue Piepies 1 1/2 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt water, cold 1/2 cup lemon juice 5 large eggs; separated 2 tablespoon butter; or margarine 1 teaspoon lemon rind; grated, to 3 tsp 1 9 pastry shell; baked 1/4 teaspoon cream of tartar 1/2 cup sugar; plus 2 tablespoon sugar 1/2 teaspoon 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. |
