1 baked 9 inch pie shell
¼ c. corn starch
1 c. sugar
¼ tsp. salt
1 ½ c. water
2 T. butter
1 ½ tsp. lemon rind
1/3 c. lemon juice
6 T. sugar
3 eggs, separated
1 tsp. vanilla
Mix corn starch, ½ c. sugar, and salt in a large pot. Slowly stir in water. Cook over med heat, stirring constantly until mixture becomes thick and clear. In another bowl beat egg yolks and ½ c. sugar. Blend in half of hot mixture into egg yolks, and then stir all remaining mixture into pot. Cook 2 min, stirring constantly. Remove from heat and gently stir in butter, lemon rind and juice. Pour into pie shell.
Meringue:
Beat egg whites until foamy. Add sugar, 1 T. at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Stir in vanilla evenly. Spread some meringue around edge of filling first, touching crust all round, and then fill in the center. Bake in 350 degree oven for 15-20 min, or until meringue is lightly browned. Let it cool before refrigerating, then serve cold.
By Amy Thompson
