Lemon Meringue Pie 1965

Lemon filling

• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup sugar
• 2 cups water
• 3 large egg yolk, slightly beaten
• 1 tablespoon margarine or butter
• 6 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 pie shell, prebaked

Meringue topping

• 3 egg white
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Directions

1. 1

   Combine salt sugar cornstarch and 1/2 cup of the cold water together in a saucepot. Mix well. Gradually add 1 1/2 cups boiling water stirring well, and cook over medium heat until mixture thickens and comes to a low boil. Continue to boil one minute. Remove from heat, add a little of the mixture into the slightly beaten egg yolks, stirring well. Then add all back into the pot and return to heat, and cook one more minute.

2. 2

   Remove from heat, add in the butter, lemon zest and lemon juice.

3. 3

   mix well and allow to cool slightly.

4. 4

   Pour cooled lemon filling into cooled prebaked pie shell, and completely cool at room temperature.

5. 5

   Whip the egg whites with the cream of tartar until soft peaks form, gradually add in the sugar continue beating until stiff peaks are formed.

6. 6

   Spread the meringue over the room temperature cooled pie, sealing right to the crusts edges.

7. 7

   Bake at 400 degrees for 5 to 10 minutes, until golden browned.

8. 8

   Remove to a wire rack and continue to cool at room temperature.