Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 6 tablespoons | Cornstarch |
| 1½ cup | Boiling Water |
| 3 | Egg Yolks |
| 3 | Egg Whites |
| ¼ teaspoon | Cream Of Tartar |
| 3 tablespoons | Butter Or Margarine |
| 4 tablespoons | Lemon Juice |
| 1½ teaspoon | Lemon Peel -- grated |
| 1 | 9 Inch Pie Shell -- baked |
| 6 tablespoons | Sugar |
MERINGUE
Mix sugar and cornstarch. Stir in boiling water and cook over direct heat, stirring constantly, until mixture thickens and boils. Set over boiling water for 10 mins longer. Beat egg yolks until frothy and slowly stir in a little of the hot mixture. Blend the eggs with the sugar and cornstarch mixture and continue cooking over boiling water for another 5 mins. Stir in butter or margarine, lemon juice and grated peel. Pour into baked pie crust and cover with meringue. Bake in preheated 425 F oven for 5 mins or until delicately browned.
Meringue: Beat egg whites until frothy. Add cream of tartar and continue beating until mixture is stiff. Add sugar one Tbs at a time until meringue holds a peak. Makes 6 to 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking