Use a single pie crust from the pie dough recipe and cook ahead of time, being sure to poke it well with a fork to avoid shrinkage during baking.
1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated zest of 1 lemon
3/4 cup lemon juice
1 tablespoon butter
1/3 cup sugar
In 2-quart double-boiler stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Mix constantly and bring mixture to boil for 1 minute.
Remove from heat. Stir in zest of lemon, lemon juice, and butter. Turn into pastry shell. Beat the egg whites at high speed until foamy. Gradually beat in sugar and continue beating to form stiff peaks.
Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake in 350 degrees oven 15-20 minutes or until peaks of meringue are lightly browned. Cool. OR do not add meringue, cool and cover with whipped cream when served.
from -- http://momsrecipes.nielsonpi.com/
1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated zest of 1 lemon
3/4 cup lemon juice
1 tablespoon butter
1/3 cup sugar
In 2-quart double-boiler stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Mix constantly and bring mixture to boil for 1 minute.
Remove from heat. Stir in zest of lemon, lemon juice, and butter. Turn into pastry shell. Beat the egg whites at high speed until foamy. Gradually beat in sugar and continue beating to form stiff peaks.
Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake in 350 degrees oven 15-20 minutes or until peaks of meringue are lightly browned. Cool. OR do not add meringue, cool and cover with whipped cream when served.
from -- http://momsrecipes.nielsonpi.com/
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