LUSCIOUS LEMON MERINGUE PIE|
1 (9-inch) deep dish pie shell
1 1/2 c. cold water
1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1/2 c. lemon juice or juice of
2 lemons, heated 45 seconds
5 eggs, separated
2 Tbsp. butter
1 Tbsp. grated lemon peel
5 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
Prepare pastry shell in 9-inch glass pie plate. Prick
uncooked pie shell with a fork to prevent bubbling. Microwave
4 minutes. Set aside to cool. In glass, Microwave water 3
minutes. In medium glass bowl, combine 1 1/2 cups sugar,
cornstarch and salt. Gradually stir in hot water and lemon
juice until smooth. In custard cup, melt butter 45 seconds in
Microwave. Stir into lemon mixture.
Beat egg yolks and stir gradually into hot lemon mix-
ture. Microwave 4 1/2 minutes, stirring every minute until
lemon mixture is smooth and thick. Pour hot filling into
prepared pie shell.
Meringue: In large glass bowl, beat egg whites and
cream of tartar until foamy. Add 1/2 cup sugar, 1 tablespoon
at a time, beating constantly until sugar is dissolved and
whites are glossy and stand in soft peaks. Beat in vanilla.
Spread meringue over filling, starting with small amounts at
edges and seal to crust all around. Place under broiler 2
minutes or until peaks are lightly browned. Cool at room
temperature. Yields 6 to 8 servings.
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