Ingredients

1 baked pie crust

Filling:

1 1/2 cups sugar

4 Tbs conrstarch

1 1/2 cups water

5 egg yolks

1/4 cup lemon juice

1 Tbs grated lemon rind

1/4 cup butter

Topping:

5 egg whites

pinch of cream of tartar

10 Tbs sugar

Preparation

  1. In medium sauce pan, mix sugar, corn starch and water. Cook over medium heat, stirring often, until thickened. Remove from heat.
  2. Scramble egg yolks in small bowl. Slowly add a little hot lemon mix to eggs, whisking well after each addition, until you have added about half the mix.
  3. Stir egg mixture back into sauce pan with the rest of the lemon mix. Return to low heat and cook for 1 minute, stirring constantly. Remove from heat.
  4. Add lemon juice, grated rind and butter. Stir well until butter is melted and well combined.
  5. Pour into baked pie shell.
  6. Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar as you continue beating until stiff peaks form.
  7. Top lemon filling with meringue, covering it completely, right up to the edge of the crust.
  8. Bake in 325 degree oven for 10-15 minutes until browned on top.