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Preheat Oven: Preheat your oven to 325°F (162°C).
FILLING:
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually stir in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil for 1 minute, then remove from heat.
In a small bowl, beat egg yolks. Gradually whisk in a small amount of the hot mixture, then return all to the saucepan, whisking constantly.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Remove from heat and stir in lemon juice and butter until smooth.
Pour the filling into the pre-baked pie crust.
MERINGUE:
In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Beat in vanilla extract.
ASSEMBLE AND BAKEe:
Spread the meringue over the hot filling, sealing the edges to the crust.
Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown.
Cool and Serve:
Cool the pie on a wire rack for 1 hour, then refrigerate for 3-4 hours before serving.
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