Lemon Meringue Pie
|9-inch baked pastry shell/Graham cracker crust||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Corn starch||1⁄3 Cup (5.33 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
Combine sugar, corn starch and boiling water in a 1 quart measure.
Microwave 3 to 4 minutes on high, or until thick and clear, stirring once.
Stir a little of the mixture into egg yolks.
Add warmed yolks to hot filling.
Microwave 1 minute on high.
Add butter, lemon rind and lemon juice.
Pour into baked pie shell.
Beat egg whites with cream of tartar until foamy.
Gradually beat in sugar.
Continue beating until stiff peaks form.
Gently spread meringue over lemon filling, sealing meringue to edges of crust.
Brown in conventional broiler