9" Pie Shell, baked
1 1/2 C Sugar
1/3 C Plus 1 T Cornstarch
1 1/2 C Water
3 Egg Yolks, slightly beaten
3 T Margerine or Butter
1/2 C Lemon Juice, fresh squeezed
If you want your pie to have a beautiful yellow color, you can use yellow dye, or stale tumeric because it looses it flavor, or boil and mash lemon and orange peels, strain and use in place of water.
Ingredients for Meringue
3 Egg Whites
1/4 t Cream of Tartar
6 T Sugar or Brown Sugar if you prefer
1/2 T Vanilla Extract
Beat Egg whites and cream of tartar until foamy. Beat sugar, 1 T at a time, continue beating until stiff and glossy. Be sure and beat enough! Beat in Vanilla
Heat oven to 400°. Bake Pie Shell. Mix sugar and cornstarch in 1 1/2 quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove fro heat, stir in margarine lemon peel, lemon peel, lemon juice. Pour into shell.
Spoon meringue onto hot pie filling; spread over the filling. Spread meringue to the edge of the crust to prevent shrinkage.
Bake until a light golden on the edges, about 10 minutes. Cool completely in an area with no drafts!
This pie is so fluffy, light and delicious it is like a slice of Heaven.