A tangy and sweet middle topped with clouds of meringue makes a pretty delicious pie. You could skip the meringue and use whipped topping as an alternative.
Ingredients: 9-inch baked pie shell, 1 1/2 cups granulated sugar, 1/3 cup plus 1 tablespoon cornstarch, 1 1/2 cups water, 3 egg yolks, slightly beaten (use egg whites for the meringue), 3 tablespoons margarine or butter, 2 teaspoons grated lemon peel, 1/2 cup lemon juice, 2 drops yellow food coloring, if desired. Meringue: 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons granulated sugar or brown sugar, 1/2 teaspoon vanilla.
Instructions: Refer to Pie recipe #1 for pie crust ingredients, cutting in half. Preheat oven to 450 degrees. After rolling out crust and placing in pie plate, poke the bottom and sides several times with the tines of a fork. Bake in preheated 450 degree oven until lightly browned, 10-12 minutes. Remove from oven and lower temperature to 400 degrees.
Separate eggs into 2 bowls; set whites aside. Lightly beat egg yolks.
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Return egg yolk mixture back to hot mixture in saucepan and mix well. Boil and stir 1 minute; remove from heat. Stir in butter, lemon peel, lemon juice and food coloring, if desired. Pour into pie shell.
Prepare Meringue: Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8-12 minutes or until meringue is delicate brown. Cool away from draft. Immediately refrigerate any remaining pie.
"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, NY, 1990.
"As easy as pie!"
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