1 lemon – juice and grated rind; reserve 1 tsp. juice
1 cup + 2 Tblsp. sugar
4-1/2 Tbsp. cornstarch
1 Tblsp. butter
3 eggs, separated
1-1/2 cups boiling water
1/8 tsp cream of tartar
Additional 4 Tblsp. sugar
Combine lemon juice and rind, sugar, cornstarch and butter with egg yolks in a saucepan or double-boiler and use low heat.
Slowly add boiling water, stirring constantly so as not to curdle egg. When thick and boiling, set aside to cool.
Beat egg whites with cream of tartar until stiff. Add 1 tsp. lemon juice and 4 Tblsp. sugar and 1/2 tsp vanilla if desired.
Put filling into prepared crust. Top with meringue. Bake at 350F until meringue is lightly browned.
Betty’s note;
I do not have a double boiler so this is my recipe.
combine 3 Tbls. cornstarch with 1cup, plus 2 tbls sugar in top of double boiler. Add grated lemon rind of 1 lemon & 4 tbls lemon juice, 1 tbls butter & 3 eggs yokes, beaten. Mix well then add 1 1/2 cups boiling water very slowly.
I do this in a sauce pan, putting pan of mixed ingredients over flame while adding boiling water (slowly) & stirring constantly. If it should get lumpy, beat with mixer while still not.
Meringue
3 egg whites
1/8 teas. cream of tartar (optional)
4 teasp. sugar
Beat till stiff peaks, add teasp. lemon juice or vanilla, put on pie, bake @ 350 till brown.
sharedtastes.wordpress.com 