Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 1 baked and cooled pie shell
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp. salt
- 1-1/2 cups water
- 6 egg yolks
- 1/2 cup lemon juice
- 2 Tbsp. butter
- 1 Tbsp. cornstarch
- 1/3 cup water
- 1/4 tsp. cream of tartar
- 1/2 cup sugar
- 4 egg whites
- 1/2 tsp. vanilla
Preparation:
Mix 1 Tbsp. cornstarch with 1/3 cup water in small saucepan and bring to a simmer, whisking frequently, until thickened. Remove from heat and let cool.
Preheat oven to 325 degrees. Mix cream of tartar and 1/2 cup sugar together. Beat egg whites and vanilla until foamy and add sugar mixture, 1 Tbsp. at a time, until mixture forms soft peaks. Add cornstarch mixture, 1 Tbsp. at a time, beating to stiff peaks.
Remove plastic from lemon filling and reheat over very low heat during last minute of beating meringue to make sure it's hot.
Pour hot filling into pie shell. Immediately place meringue around edge of filling and then into center of pie to keep it from sinking into the filling. Make sure meringue is attached to the pie crust edge so it doesn't shrink. Use back of spoon to carefully and gently spread the meringue and create peaks. Bake at 325 degrees for 20 minutes, or until meringue is golden brown. Serves 8-10
