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Lemon Pie with Meringue




Source of Recipe


old newspaper clipping


List of Ingredients





1 cup Granulated Sugar
4 tablespoon Cornstarch
1/4 teaspoon Salt
3 Eggs; separated
1/3 cup Lemon juice
2 teaspoon Grated lemon peel
1-1/2 cup Water
2 tablespoon Butter
1 8-inch pastry shell (baked and cooled)



Recipe



Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg yolks, lemon juice and peel and water. Beat with wire whisk until smooth. Place over medium heat, bring to boil stirring briskly until clear and thickened. Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell.

MERINGUE:
Beat 3 egg whites with 1/8 teaspoon salt until foamy throughout.
Gradually beat in 1/2 cup granulated or Superfine Sugar; beating until meringue will hold up in stiff points.
Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around.
Bake at 350 degrees for 10 to 12 minutes, until nicely browned.
Cool, not in a draft.