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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I think I found this one on a corn starch box. I've used it for years, and it's never failed me. It is so easy, and takes so little to make it. I do cheat, though, and use a bought pie crust. I've never been able to master a pie crust! Read more ! Ingredients:
filling |
1/4 c. corn starch |
1 c. sugar |
1/4 c. lemon juice |
3 egg yolks |
1 1/4 c. water |
1 tsp. grated lemon rind (optional) |
1 tbsp. margarine or butter |
1 pie shell (baked) |
meringue |
3 egg whites |
6 tbsp. sugar |
Directions:
1. Filling: In a saucepan, combine corn starch, sugar and lemon juice. Mix well. Beat egg yolks, then add to corn starch mixture. Bring mixture to just boiling, then simmer gently for 5 minutes, stirring constantly. Remove from heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell.
2. Prepare Meringue: Preheat oven to 400 Beat egg whites on high speed until soft peaks form. Gradually add sugar. Continue to beat until stiff glossy peaks form. Spread mixture over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until golden. Cool for 2 hours on a cooling rack. Refrigerate and serve cold.
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