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*** LEMON FILLING ***
¼ teaspoon Cornstarch
3 tablespoon Flour
1¾ cup Sugar
¼ teaspoon Salt
4 Egg Yolks, Lightly Beaten
½ cup Lemon Juice
1 tablespoon Lemon, Grated
1 tablespoon Butter
*** MERINGUE ***
4 Egg Whites
¼ teaspoon Cream Of Tartar
½ cup Sugar
Line a 9 inch pie plate with precooked pastry shell.
In medium sauce pan, combine cornstarch, flour,sugar and salt, mixing well. Gradually add 2 c water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400f.
In medium bowl, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tb at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 8 minutes,until golden brown
*** LEMON FILLING ***
¼ teaspoon Cornstarch
3 tablespoon Flour
1¾ cup Sugar
¼ teaspoon Salt
4 Egg Yolks, Lightly Beaten
½ cup Lemon Juice
1 tablespoon Lemon, Grated
1 tablespoon Butter
*** MERINGUE ***
4 Egg Whites
¼ teaspoon Cream Of Tartar
½ cup Sugar
Line a 9 inch pie plate with precooked pastry shell.
In medium sauce pan, combine cornstarch, flour,sugar and salt, mixing well. Gradually add 2 c water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400f.
In medium bowl, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tb at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 8 minutes,until golden brown
