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Lemon Meringue Pie

desserts

1 9-inch pie shell; baked
3 egg white
1/4 teaspoon cream of tartar
6 tablespoons sugar
----FILLING----
1 cup granulated sugar
1/3 cup cornstarch
3 egg yolks
1 tablespoon grated lemon rind
1/2 cup lemon juice
1 tablespoon butter
1/4 teaspoon salt

Filling: in heavy-bottomed saucepan, combine sugar with cornstarch. Stir in 2 cups hot water, yolks and rind; cook over medium heat, stirring, for 12 minutes or until boiling and thickened. Boil for 3 minutes. Remove from heat. Stir in juice, butter and salt. Let cool slightly. Spoon into pie shell. Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Pile onto filling, spreading to edge of pastry. Bake in top third of 350 F oven for 15 to 20 minutes or until browned. Let cool.

Contributor: Canadian Living Magazine (April, 1996)

Yield: 6 to 8 servings

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