Just a teaspoon of corn starch in the meringue helps absorb the liquid and prevent "beading".
Difficulty Level: Intermediate
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Yield: 8 servings
1 cup sugar
1/4 cup Argo® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar
1 teaspoon Argo® Corn Starch
Preheat oven to 350°F.
Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy. Mix sugar with corn starch and gradually beat into egg whites, beating until stiff peaks form. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
Spread meringue evenly over hot filling, sealing to edged of crust.
Bake 15 to 20 minute or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours.