Blend cornstarch, sugar & salt in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir half the mixture slowly into egg yolks. Stir yolk mixture into saucepan. Cook over low heat, stirring constantly, 2 minutes longer. Remove from heat. Add butter, lemon rind & juice. Cool slightly. Pour into pastry shell. Heat oven to 350. Beat egg whites & cream of tartar until foamy. Add 1/2 cup sugar gradually. Continue beating until meringue forms stiff, glossy peaks. Swirl meringue onto filling with spoon or spatula. Be sure meringue touches crust all the way around to prevent shrinkage. Bake 15-20 minutes until meringue is tipped golden brown. GAY BONNER MARVELL, AR From
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 6|
|Calories from Fat: 415 (29%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 1406.7mg||433 %|
|Sodium 411.9mg||14 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 230.5g||68 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 229.5g|
|Protein 33.6g||48 %|
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Calories per serving: 1441
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