Delectable Lemon Meringue Pie
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Eggs||6 , separated|
|Grated lemon rind||2|
|Lemon juice||8 Tablespoon|
|Shortcrust pastry||8 Inch, cooked|
Pre-heat the oven to 300°F.
Mix the cornstarch and sugar in a pan and slowly add the boiling water.
Stir constantly over a low heat until the mixture is boiling and clear.
Add the butter.
Beat the egg yolks and add a little at a time.
Cook over a low heat until thick, stirring constantly.
Add the lemon rind and juice and mix well.
Cool the sauce, then pour into the shell.
Whip the egg whites to the stiff-peak stage, and pile on top of the filling.
Bake for 15 minutes.