LEMON MERINGUE PIE
INGREDIENTS (for the pie itself) 5 tablespoons cornstarch 1 1/2 cups sugar 3 cups hot milk 3 egg yolks, beaten 5 tablespoons lemon juice grated rind of 1 lemon 1 9-inch baked pie shell, see recipe list for crust THE PROCESS Mix cornstarch and sugar in top of double broiler. Add hot milk and cook over boiling water until thick and smooth, stirring constantly. when thick, cover and cook 15 minutes. Pour some of the cornstarch mixture over beaten egg yolks, return to double boiler and cook another minute. add lemon juice and rind; mix well. Pour into pastry shell. Cover with Meringue topping (see recipe below) and brown in moderate oven (350° F) about 20 minutes.
MERINGUE TOPPING INGREDIENTS 3 egg whites 1/4 teaspoon salt 3/4 teaspoon vanilla extract 6 tablespoons sugar THE PROCESS 1. Beat egg whites, salt and vanilla until soft peaks form. 2. Add sugar, 1 tablespoon at a time, beating well after each addition. 3. Continue beating until peaks formed are stiff but not dry.
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