Combine cornstarch, 1 cup sugar and salt in top of double boiler; add water gradually, blending well. Cook and stir over boiling water until mixture is thickened and clear; cover and cook 15 minutes longer. Remove from boiling water; add gradually to egg yolks, stirring constantly. Return to top of double boiler; cook and stir over boiling water 3 minutes longer. Remove from boiling water; add butter and lemonade concentrate; blend.
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Cool only about 5 minutes, stirring once or twice. Pour into baked pie shell. Beat egg whites until foamy throughout. Add remaining sugar, 2 Tablespoons at a time, beating after each addition until sugar is blended; continue beating until meringue stands in peaks. Spread over pie filling; bake in hot 425 degree oven for 5 minutes, or until meringue is lightly browned.
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