In sauce pan, mix corn starch, salt sugar and slowly add cold water. cook until mixture is clear and thick, stirring to keep smooth. In a small bowl, beat egg yolks slightly. Stir a small amount of hot mixture into egg yolks to temp. Combine egg mixture with the remaining cooked pudding. And cook 1 min. remove from stove stir in butter, lemon rind and juice, blend thoroughly. Pour into baked shell. Cover with meringue and brown at 350 for 15 mins.
2.
For meringue: add salt and vanilla to egg whites beat with electric mixer till foamy. Start adding sugar,1 TBLSP at a time, beating well after each spoon full. continue to beat until it gets stiff and peaks are formed
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