Ingredients Jump to Instructions ↓

  1. 1 stick or 1/2 packet of our pie crust

  2. 1 1/2 c. sugar

  3. 1/3 c. plus

  4. 1 tbsp. cornstarch

  5. 1 1/2 c. water

  6. 3 egg yolks, slightly beaten

  7. 3 tbsp. butter

  8. 2 tsp. grated lemon peel

  9. 1/2 c. lemon juice

  10. 2 drops yellow food color MERINGUE:


  12. 3 egg whites

  13. 1/4 tsp. cream of tartar

  14. 6 tbsp. sugar

  15. 1/2 tsp. vanilla

Instructions Jump to Ingredients ↑

  1. Prepare 9 inch baked pie shell as directed on package. Heat oven to 400 degrees. In a medium saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, juice, and food coloring. Pour into baked pie shell. Prepare meringue by beating egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicate brown. Cool away from draft.


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