| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | cup | sugar |
| 3 | tablespoons | cornstarch |
| 1/4 | teaspoon | salt |
| 1 1/2 | cups | water |
| 1 | tablespoon | lemon zest |
| 1/2 | cup | fresh lemon juice |
| 2 | tablespoons | unsalted butter |
| 4 | large | eggs -- separate out yolks |
| 2 | tablespoons | sugar |
| 1/4 | teaspoon | cream of tartar |
| Heat oven to 350°F. In a saucepan whisk together 1 cup sugar, cornstarch, and salt. Add water, lemon juice, and lemon zest. Over medium-high heat to boiling, stirring frequently. Stir in butter. Beat egg yolks in small bowl. Add 1/2 cup of sugar mixture to temper. Pour egg mixture into rest of sugar mixture. Bring to a boil and stir constantly until mixture thickens. Remove from heat and pour into pie crust. Beat egg whites in a large bowl with 2 tablespoons of sugar and cream of tarter. Whip until stiff peaks form. Spread meringue over pie to edges sealing pie. Bake for 10 minutes or until meringue is golden. Chill pie in refrigerator. Makes 8 servings |
| Per Serving: 287 Calories; 11g Fat (35.3% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates. |