*Lemon Meringue Pie
7 T. cornstarch
1 1/2 cup sugar
1/4 tsp. salt
1 1/2 cup hot water
3 large egg yolks, beaten (use whites for the meringue)
2 T. butter
1 tsp. grated lemon rind
1/2 cup lemon juice
9" baked pie shell
Note: use the egg whites in the meringue. Be VERY careful when separating the eggs. Even a tiny bit of yolk in the whites will prevent the meringue from beating into a pillowy meringue.
Mix the cornstarch, sugar and the salt in the top of a double boiler. Gradually stir in the water. Cook over moderate heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minute. Stir part of the mixture in the egg yolks. Add the eggs to the mixture in the double boiler and boil 1 minute longer, stirring constantly. Remove form the heat; stir until smooth. Add the butter, lemon rind and lemon juice.
Pour into a baked 9" pie shell. Cover with meringue and bake at 400 degrees until delicately browned; about 8 - 10 minutes. Cool gradually in a slightly warm place, away from drafts. Serve cold.
+Jane's Lemon Meringue Pie
1 9-inch baked pie shell
3 tablespoons cornstarch
1 1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated lemon rind
3 eggs separated
1 1/2 cup boiling water
6 tablespoons of sugar for the meringue
Combine cornstarch, sugar, lemon juice and lemon rind in a heavy
saucepan. Beat egg yolks and add to cornstarch mixture. Gradually
add boiling water. Heat to boiling, then boil gently for 4 minutes
stirring constantly. Pour into baked pie shell.
For the meringue: Beat egg whites until stiff, but not dry. Gradually
beat in 6 tablespoons of sugar. Spread meringue over the top of
the pie, carefully sealing all the filling by spreading the meringue
to touch all the edges of the crust.
Bake in 425 degree over for 4 to 5 minutes, until meringue peaks
are browned. Cool away from drafts. Serve cold.
