PREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell.
COMBINE water, sugar, corn starch and salt in medium saucepan. Whisk until blended. Cook over medium-high heat, whisking frequently, until mixture comes to a boil and thickens. Cook 1 minute longer, whisking constantly. Remove from heat.
WHISK egg yolks in medium bowl. Gradually add about one half of hot mixture to egg yolks, whisking constantly. Return egg yolk mixture to saucepan. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Stir in lemon juice, butter and lemon zest until butter is melted. Pour into baked pie shell.
HEAT oven to 400°F.
For Meringue, BEAT egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.
SPREAD evenly over lemon filling until meringue touches outside edges of crust.
BAKE 8 to 10 minutes or until meringue is golden brown. Cool completely on wire rack. Store in refrigerator.
(1 slice, 1/8 of pie)
Calories from Fat150g
Total Fat 17g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 74g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet