LEMON PIE

Ingredients

• LEMON PIE
• 1 (10 inch) pastry shell (baked)
• 1 1/4 cups sugar
• 10 Tbsp. cornstarch
• 4 egg yolks
• 2 cups water
• 1/2 cup fresh lemon juice
• 1 Tbsp. lemon peel (grated)
• pinch of salt
• 1/2 stick margarine
• LEMON MERINGUE
• 4 egg whites
• 1/3 cup sugar
• 1 Tbsp. lemon juice
• 1/2 tsp. cream of tartar

Directions

Combine sugar, cornstarch and egg yolks. Pour juice and rind into water. Add to sugar mixture, a little at a time, stirring constantly. Cook over medium heat until mixture thickens, Add salt and margarine. Blend thoroughly. pour filling into pastry shell.

FOR MERINGUE: Beat egg whites until peaks form. Gradually add sugar, lemon juice and cream of tartar. Beat until mixture becomes stiff. Spread over top of filling. Spread to edge of filling to seal.

Bake 400 degrees for 10 minutes or until golden brown. Leave pie at room temperature until thoroughly cooled.

Submitted 6/13/05.
Source: Dinner On The Ground
Submitted By: Linda Wilson
linda.wilson@hol.heritage.com
LEMON PIE