LEMON MERINGUE PIE
INGREDIENTS
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Crust:
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1 9" baked pie crust. (Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)
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Filling:
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1 cup plus one tablespoon granulated sugar
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2/3 cup cold water
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1/2 cup corn starch
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3/4 cup lemon juice
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2 teaspoons finely grated lemon zest (almost two lemons)
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4 large egg yolks
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pinch kosher salt
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1 1/4 cups boiling water
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Meringue:
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4 large fresh egg whites, room temperature
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1 tablespoon of cornstarch
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1/4 cup water
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1/2 cup sugar
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1/2 teaspoon cream of tartar*
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Cake crumbs, cake donut crumbs or bread crumbs (optional)
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*omit if beating in a copper bowl.
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