Lemon Meringue Pie Iii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1/2 cup cornstarch
• 1/3 cup water
• 4 eggs, separated
• 1/2 cup lemon juice
• 2 teaspoons lemon zest
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/2 cup sugar

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. place over high heat and bring to a boil. in a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. gradually whisk into boiling sugar mixture. boil mixture until thick and clear, stirring constantly. remove from heat.
• in a small bowl, whisk together egg yolks and lemon juice. gradually whisk egg yolk mixture into hot sugar mixture. return pan to heat and bring to a boil, stirring constantly. remove from heat and stir in grated lemon rind and butter or margarine. place mixture in refrigerator and cool until just lukewarm.
• in a large glass or metal bowl, combine egg whites and salt. whip until foamy. gradually add 1/2 cup sugar while continuing to whip. beat until whites form stiff peaks. stir about 3/4 cup of meringue into lukewarm filling. spoon filling into baked pastry shell. cover pie with remaining meringue.
• bake in preheated oven for 15 minutes, until meringue is slightly brown. cool on a rack at for at least 1 hour before cutting.