03/07/2016 Perfect Lemon Pie

Perfect Lemon Pie

Recipe Courtesy of Cindy Schumacher

1½ cups sugar
¼ cup cornstarch plus 2 Tbsp.
¼ tsp. salt
½ cup cold water
½ cup lemon juice
3 egg yolks, well beaten
2 Tbsp. butter
1½ cups boiling water
½ tsp. lemon flavoring
1 9 inch pie shell baked
3 egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar
few drops of lemon flavoring

In heavy sauce pan, mix sugar, cornstarch, and salt.
Gradually add cold water and mix thoroughly.
Add lemon juice, beaten egg yolks, and butter.
When well blended, add boiling water gradually.
Put on stove and bring to a boil on medium heat, stirring constantly.
Reduce heat and boil one minute. Add lemon flavoring.
Pour hot filling into baked shell and immediately cover with merengue.

Merengue:
Beat egg whites until frothy.
Add the cream of tartar, the 6 Tbsp. sugar gradually, and a few drops of lemon flavoring.
Beat well. When stiff, spread over the hot filling all the way to the edges.
Bake at 425 degrees until lightly browned.