3 egg yolks, slightly beaten (reserve whites for meringue)
3 TBS. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring
9
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 TBS. sugar
1/2 tsp. vanilla
Instructions
Bake pie shell according to recipe, cool. Heat oven to 400 degrees. Mix sugar and cornstarch in 1-1/2 qt. sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least 1/2 of the hot mixture into egg yolks. Return and stir into hot mixture in sauce pan. Boil and stir for 1 minute then remove from heat. Stir in butter, lemon peel, lemon juice, and food color. Pour into pie shell.
Prepare meringue by beating egg whites and cream of tartar together in a 2-1/2 qt. bowl until foamy. Beat in sugar, 1 TBS. at a time. Continue beating until stiff & glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping.
Bake until delicate brown, 8-12 minutes. Cool pie in area away from draft. Serve. Refrigerate any remaining pie immediately.
Originally Submitted
1/5/2008
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