November 29, 2010 by wcobserver
Prepare a baked pie shell.
Combine in the top of a double boiler and stir until smooth:
2 cup sugar
10-12 tablespoons cornstarch
1/4 teaspoon salt
4 cups water
Cook and stir these ingredients over low heat until the mixture thickens and boils. Place it over the boiling water longer. Pour a little of it over:
6 beaten egg yolks
Beat this, then add it to the mixture in the double boiler. Cook and stir the custard for 3 minutes over boiling water. Remove it from the heat. Beat in:
6 tablespoons butter
2/3 cup lemon juice
4 teaspoons grated lemon rind
Very coarsely grated rind appeals to many people. If you want the pie to be a little tart, add more grated lemon rind, not juice. Cool the custard. Pour it into a cool pie shell. Cover it with meringue.
Combine 6 egg whites and 1/8 tsp. salt. Whip them with an electric mixer until frothy. Add ½ teaspoon cream of tartar. Gradually add 8 Tablespoons of powdered sugar one tablespoon at a time. Whip until whites are stiff, but not dry, until they stand in peaks that leaven over slightly when the beater is removed. Beat in 1 teaspoon of vanilla.
Bake pie in a slow oven 300 degrees for 15 or 20 minutes. Cool completely before refrigerating.