1. PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler. 2. Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes. 3. Cover the pan and allow to cook 10 minutes longer. 4. Stir occasionally. 5. Remove from heat. 6. Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk. 7. Stir this mixture back into the double boiler. 8. Cook and stir over boiling water for 5-6 minutes. 9. Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat. 10. Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so. 11. When cool, pour into the pie shell. 12. MERINGUE: Preheat the oven to 350 degrees. 13. Beat the egg whites with cream of tartar until they are stiff but not dry. 14. Beat in the sugar slowly, followed by the vanilla. 15. Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue. 16. Bake for 10-15 minutes or until the meringue is delicately browned on top. 17. Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe! ---------------------------------------------------------------------------
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