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Recipe Summary

prep:
40 mins
bake:
15 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Baked Pastry Shell. Cool. For filling, in a medium saucepan, combine the 1 cup sugar and the cornstarch. Stir in grape juice and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir the mixture for 2 minutes more.

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  • Remove from heat. Stir in lemon peel and lemon juice. Reserve 1/3 cup hot mixture for meringue; set aside to cool.

  • Separate eggs; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the remaining hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Pour into baked piecrust.

  • For meringue, beat egg whites until soft peaks form (tips curl). Beat in the remaining 2 tablespoons sugar and reserved filling. Beat until stiff peaks form (tips stand straight).

  • Carefully spread meringue over the hot filling in piecrust; seal to edge. Bake in 350 degree F oven for 15 minutes or until meringue is golden. Cool on wire rack. Cover and store in the refrigerator. Makes 8 servings.

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