Ingredients:

  • 2- 9″ pie shells
  • 2- 1/4 cups of sugar
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 3/4 cup cold water
  • 3/4 cup lemon juice
  • 5 egg yolks-save the egg whites-in a separate bowl
  • 1/4 cup butter
  • 2 & 1/4 cups of boiling water
  • 1 tablespoon of lemon zest

Meringue:

  • total 10 egg whites, plus the 5 from the egg separation
  • 1 & 1/4 teaspoons cream of tarter
  • 1 & 1/4 cups confectionery sugar
  • 3 teaspoons of vanilla extract

Directions:

  1. sift the sugar, cornstarch & salt
  2. Blend in gradually the cold water & lemon juice
  3. when smooth, blend in the egg yolks & butter, then add the boiling water. Bring this mixture to a full
  4. boil, constantly stirring gently (in a sauce pan). When mixture starts to thicken, reduce heat &
  5. simmer for a minute, or so. Then remove from heat & add the grated lemon zest.
  6. Pour mixture into the pie shells.

Meringue Preparation:

  1. Beat the egg whites in a mixing bowl. until frothy, then add the cream of tarter. Continue beating
  2. until stiff but not dry, then slowly add in sugar & finally the vanilla.
  3. YOU CAN NOT OVER BEAT. MUST BE VERY CAREFUL.
  4. Pipe onto top of pies, bake in over at 350 degrees, about 6-10 minutes, until golden brown.
  5. YOU MUST WATCH NOT TO OVER BAKE THE MERINGUE.
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