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Instructions |
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Stir together 1 cup sugar and the cornstarch in a 2 quart saucepan. Gradually stir in water until smooth. Stir in egg yolks, lemon rind, lemon juice and margarine. Cook until thickened.
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Pour into baked pie shell.
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Beat room temperature egg whites in deep bowl with scrupulously clean beaters until foamy. Add salt and cream of tartar and beat until there are soft peaks. Begin adding sugar 1 Tbs at a time, beat until you can see no granules. Beat until there are stiff peaks.
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Top the pie with the stiff meringue, sealing all edges. Brown in oven at 350F about 15 minutes. Allow to cool completely before cutting.
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Originally Submitted
5/4/2008
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