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1 9-inch refrigerated piecrust
1/2 cup cornstarch
2 cups granulated sugar
Kosher salt
3/4 cup fresh lemon juice
4 eggs, separated
2 tablespoons unsalted butter
1/4 teaspoon cream of tartar
Bake the piecrust according to the package directions. Let cool.
In a medium saucepan, combine the cornstarch, 1 1/2 cups of the sugar, 1/4 teaspoon salt, and 1 3/4 cups water. Place over medium-high heat and cook, whisking, until very thick. Add the lemon juice. Remove from heat and whisk in the egg yolks. Return to medium heat and cook, whisking, for 3 minutes more. Pour through a strainer into a large bowl. Stir in the butter. Let cool 10 minutes, stirring occasionally. Pour into the prepared piecrust and refrigerate 2 hours or overnight.
Heat broiler. Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment. Beat the whites until foamy. Add the cream of tartar. With the mixer on medium speed, slowly add the remaining sugar and beat until stiff peaks form. Spoon the meringue over the chilled filling, leaving a 1/2-inch border of filling exposed. Broil until browned, about 1 minute. Serve immediately. (Because the eggs in this recipe aren't cooked, there's a risk of food-borne illness.)
Yield: Serves 8 children
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