This recipe is a favorite of my sister.
Bring water to boiling point in saucepan. Thoroughly mix cornstarch, sugar, and salt. Add to boiling water, stirring constantly to prevent lumping. Stir until thickened. Cook about 5 minutes over low heat. Stir a small amount of the mixture into the slightly beaten egg yolks; return to pan and cook slightly. Stir constantly. Remove from heat. Add butter, lemon juice, and grated rind. Beat thoroughly. Cool.
Place in a baked shell, and cover with meringue made from the whites. Bake in 300 degree F. oven until delicately colored, about 20 minutes. Meringue: Add 2 Tbsp. sugar to egg whites. Beat until it forms stiff peaks.
By Robin from Washington, IA
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I'm thinking you must have meant 1 1/2 sticks of butter, right? 1 1/2 pounds would mean six sticks of butter in one pie! Come to think of it, 1 1/2 sticks even seems like too much. What am I missing?
Editor's Note: No doubt that is way too much. I have changed it to 1 1/2 Tablespoons. We'll contact Robin to be sure of the amount.
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Mix cornstarch, sugar, salt, water and butter. Lastly add rind, juice and egg yolk and cook until thick. Stir often to keep from scorching. Pour into 8 inch pie shell. When cool, cover with meringue. Meringue: Whip egg whites, vanilla and sugar until stiff peaks form. Put on lemon filling and bake at 375 degrees F for about 8 minutes.
By Robin from Washington, IA
What size can of lemonade? 6oz or 12oz? Thanks! (07/01/2005)
By claudiacy
It would be the bottled lemon juice, and not the lemonade. (09/09/2008)
By Marjorie
Robin, so it is ok to eat the raw egg yolks in this? Recipe it sounds really good and I would love to make it. Thank you for all your wonderful and tasty recipes! (09/09/2008)
Combine first 4 ingredients in medium bowl, mixing well. Pour into tart shells. Chill for 3 hours or until firm. Top with Cool Whip and cherries.
By Robin from Washington, IA
