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| 1 | cup | sugar | | 1/4 | cup | cornstarch | | 1 1/4 | cups | water | | 3 | tablespoons | water | | 1/3 | cup | lemon juice | | 3 | | eggs, separated | | 2 | tablespoons | milk | | 1/2 | teaspoon | vanilla | | 1/4 | teaspoon | cream of tartar | | 6 | tablespoons | sugar |
| directions | LEMON FILLING:
In microwave safe bowl, combine 1 cup sugar, cornstarch, 1 1/4 cups water plus 3 tablespoons water and lemon juice. Make sure there are no lumps. Separate 3 eggs. Break egg yolks in small bowl and add 2 tablespoons milk. Add to mixture. Put in microwave and cook on high for 7 minutes, stopping twice to stir. When thickened, pour into baked pie shell.
MERINGUE:
In medium bowl, beat 3 egg whites, vanilla, and cream of tartar. Beat with mixer until soft peaks form. Add 6 tablespoons of sugar, one at a time, beating each time, until it forms glossy peaks. Spread over pie, sealing edges.
Bake 12-15 minutes, or until meringue is golden brown, at 350 degrees. |
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