1½ cups granulated sugar
⅛ teaspoon salt
1¾ cups cold water
4 large eggs, separated (reserve the whites at room temperature for meringue)
3 tablespoons butter
¼ cup lemon juice
2 tablespoons grated lemon zest
1 (9-inch) baked Pastry Piecrust (recipe on page 340)
MERINGUE
4 egg whites
½ teaspoon cream of tartar
⅓ cup sifted confectioners’ sugar
In a medium-size heavy saucepan combine the sugar, cornstarch, and salt. Gradually add the water, stirring until smooth. Cook over medium heat, stirring continuously, until the mixture thickens and boils. Boil 1 minute, stirring continuously. Remove from the heat. In a bowl with an electric mixer beat the egg yolks at high speed until thick. Gradually stir about one-third of the hot mixture into the egg yolks. Add the warmed yolks to the remaining sugar mixture, stirring constantly. Return the pan to the heat and cook 2 to 3 minutes longer, continuing to stir. Remove from the heat. Add the butter, lemon juice, and lemon zest. Stir to mix. Pour the hot filling into the baked pie shell. Top with the meringue.
Preheat the oven to 350° degrees. Make the meringue by beating the egg whites, cream of tartar, and confectioners’ sugar with an electric mixer on high speed until it is light and fluffy, about 3 to 4 minutes. Spread the meringue over the pie, making sure the meringue touches the crust all around. Bake for 12 to 14 minutes until the meringue is lightly browned. Remove from the oven and set aside to cool.
YIELD: 8 SERVINGS