1 7/8 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cup milk
3 eggs, separated, plus 1 extra egg w; hite
1 1/2 teaspoon grated lemon rind
1/2 cup fresh lemon juice
2 tablespoon butter
1 baked 9 pastry shell
1/2 teaspoon cream of tartar
Combine 1 1/2 cups sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Boil gently 1 minute, stirring constantly. Remove from heat.
Preheat oven to 350 degrees. Beat egg yolks at hight speed of an electric mixer until thick and lemon-colored. Gradually stir about 1/4 of hot milk mixture into yolks; add this to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, and butter, stirring until butter melts. Pour filling into baked pie shell.
Beat the 4 egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup plus 2 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge. Bake for 12 to 15 minutes, or until browned. Cool before cutting.
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