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Directions
Filling:
In medium saucepan, combine cornstarch, flour, 1/3 4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute. Remove from heat. Quickly stir some of hot mixture into egg yolks, put that back in the hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 350 degrees.
Meringue:
In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised. Spread over lemon filling, sealing to edge of the crust and swirl to decorate. Bake 15 to 20 minutes or until the meringue is golden brown. Let pie cool completely on wire rack 2 1/2 to 3 hours. Tastes best refrigerated. |
