LEMON MERINGUE PIE
- 1 3/4 c, sugar
- 1/3 c. Cornstarch
- Yolks from 4 eggs
- Whites from 4 eggs
- 1/2 c. Fresh lemon juice
- 2 c. Water
- 2 TB butter, cut up
- 2 tsp freshly grated lemon zest
- 1/2 tsp cream of tartar
- 1 Pie Crust
Whisk 1 1/4 cups sugar and cornstarch in a 2 qt. Saucepan.
Whisk in egg yolks and lemon juice until smooth.
Stir in water; continue stirring over medium heat until mixture comes to a full boil.
Boil about 1 minute, stirring constantly, until filling is translucent and thick.
Remove from heat.
Add butter and lemon zest, stirring until butter melts.
Pour hot filling into baked pie shell.
Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
Gradually beat in 1/2 cup sugar, 1TB. at a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
Spoon meringue around edge of filling; spread to edge of crust to seal.
Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.
Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160*F.
Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
To serve, cut with a long-blade knife dipped in cold water.