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Dessert


Pie Crust
3/4 cup granulated sugar
1/4 cup cornstarch sifted
dash salt
1 cup water
1 cup fresh lemon juice
3 egg yolks beaten
1/4 cup butter cut in small pieces
1 Tbsp fresh lemon rind
8 egg whites at room temperature
1/4 cup granulated sugar
1/2 tsp cream of tartar sifted

Bake pie shell and set aside to cool.
Combine sugar, cornstarch and salt. Gradually add water and lemon juice and whisk until smooth. Cook, stirring constantly, in a double boiler until the mixture thickens. about 10 minutes. Temper eggs with some of the mixture and add in eggs, butter and lemon rind. Stir to combine, pour hot filling into the crust.
Beat egg whites until frothy, add the cream of tarter and whip till stiff but not dr, gradually beat in the sugar. Peaks should lean over slightly when beaters are lifted. Spread meringue over filling sealing at the edge. Bake in a 325 oven for 15 minutes or until the meringue is lightly brown.

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