| | Directions | | Combine 1 1/2 c. sugar, cornstarch and salt in a large, heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir in lemon mixture. Add butter. Cook over medium heat, stirring constantly until thick and bubbly. Cook 1 minute, stirring constantly. Remove from heat and stir in lemon rind. Pour into pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat until foamy,. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350°F for 12 to 15 minutes or until golden brown. Cool before slicing. |
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| Ingredients | | - |  | 1 1/2 cups sugar |
| - | | 1/3 cup Cornstarch |
| - | | 1/4 teaspoon salt |
| - | | 1 1/2 cups cold water |
| - | | 1/2 cup lemon Juice |
| - | | 5 eggs, separated |
| - | | 2 tablespoons butter or margarine |
| - | | 1 teaspoon grated lemon rind |
| - | | 1 baked 9 inch pastry shell |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1/2 cup plus 2 tablespoon sugar |
| - | | 1/2 teaspoon vanilla |
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