- To create the Filling, mix in the top of a double boiler the sugar, corn starch and gradually, the boiling water stirring constantly. Move to direct heat and cook, stirring constantly until the mixture thickens. Place over boiling water and cook about 7 minutes longer stirring frequency.
- Meanwhile, place in a small Mixmaster bowl the egg yolks and salt and beat at #4 speed for 1 minute. Remove from the mixer.
- Stir in a little of the hot cornstarch mixture and cook five minutes longer stirring constantly.
- Remove from the heat and add the butter, lemon juice to taste, and grated lemon rind and blend well. Allow to cool and then pour into a baked pie shell.
- To create the meringue, put into a small Mixmaster bowl the egg whites, beating at #10 until foamy, and then add the cream of tartar and continue to beat at same speed until stiff enough to stand in moist peaks – about 1 minute.
- Gradually add the sugar and then the vanilla and/or lemon juice.
- Continue beating until meringue is stiff and the sugar is well blended – about 1 ½ minutes.
- Pile the meringue on top of the filling, bringing well out onto the crust.
- Swirl with a spatula to make the meringue stand in points. Bake in the oven until the meringue is golden brown.
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