The Vintage Cupboard

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Ingredients

Makes 1 (9-inch) pie

Pie Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups boiling water
• 2 egg yolks
• 1/3 cup lemon juice
• 1 tablespoon grated lemon rind
• 1 tablespoon butter

Meringue Topping

• 2 egg whites
• pinch of salt
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Baked Meringue Shell

• 4 large egg whites
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 teaspoon cream of tartar

Directions

for the pie filling

1. Prebake your pastry shell as recommended by the packaging or recipe. (it should be cooked all the way through)
2. Combine the sugar, salt, and cornstarch together in a pot.
3. Add water gradually, cooking over medium heat until the mixture is smooth and thickened. (Stir constantly)
4. Beat egg yolks in a large bowl and pour the hot mixture over the eggs gradually. (Stir constantly)
5. Return the hot mixture and eggs to the pot, cooking 2 minutes longer.
6. Just before removing the mixture from the heat, add lemon juice, lemon rind, and butter.
7. Mix very well and cool.
8. Pour into prebaked pastry shell.
9. Spoon the meringue around the outer edges of the filling to seal it in. Proceed by spreading the remaining meringue on the top of the pie.

Directions

for the meringue topping

1. Beat egg whites with the salt until the mixture is frothy.
2. Gradually add sugar until the mixture is stiff (beating constantly)
3. Add vanilla and beat to mix in

Directions

for the baked meringue shell

1. Beat the egg whites and salt until they form soft peaks
2. Add sugar, gradually, beating well after each addition.
3. With the remaining sugar, add the cream of tartar to the egg whites (beat to a stiff foam)
4. Spread a 1-inch thick layer on the bottom and sides of a buttered 9-inch pie pan, building it up on the rim of the pan as you go.
5. Bake low at 250°F for about 2 hours until the shell is crisp and dry.
6. Cool on a cake rack.
7. Store in an airtight container if not using right away.