Ingredients:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, lightly beaten
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1 1/2 teaspoons grated lemon peel
- 5 to 6 drops green food coloring
- 1 pastry shell (9 inches), baked
- Meringue:
- 3 egg whites
- 1/3 cup sugar
Directions:
- In a large saucepan, combine the sugar and cornstarch.
- Stir in water until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat.
- Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth.
- Pour hot mixture into crust.
- In a small bowl, beat egg whites until soft peaks form.
- Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 10-15 minutes or until the meringue is golden brown.
- Cool on a wire rack for 1 hour.
- Refrigerate for at least 3 hours before serving.
- Store leftovers in the refrigerator.
