The Farmer Family Cookbook

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Ingredients

• 10.125 baked pie shell
• 1.50.1875 cups sugar
• .330.04125 cup and 1 tsp cornstarch
• 1.50.1875 cup water
• 30.375 egg yolks, slightly beaten
• 30.375 tbsp butter
• 20.25 tsp lemon zest (optional)
• .50.0625 cup lemon juice
• 20.25 drops yellow food coloring

Meringue:

• 30.375 egg whites
• .250.03125 tsp cream of tartar
• 60.75 tbsp sugar
• .50.0625 tsp vanilla

Steps

1. Preheat oven to 400F.
2. Mix 1 1/2 cup sugar and cornstarch in a medium saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Stir half of this mixture very slowly into the beaten egg yolks. Blend in the remaining hot mixture when the eggs are fully incorporated and boil 1 minute. Remove from heat. Add butter, lemon zest, lemon juice, and food coloring. Pour into the baked pie shell.
3. Meringue: Beat egg whites and cream of tartar until foamy. Beat in 6 tbsp sugar, one tbsp at a time. Beat until stiff and glossy. Add vanilla. Spoon on meringue and bake for 10 minutes.