In a large saucepan, combine 1 cup of the sugar, cornstarch, and salt. Gradually stir in water. Stir in egg yolks, beaten, then add butter and lemonade. Cook over medium heat, stirring constantly, until mixture reaches a boil. Boil for 1 minute more. Let cool.
Preheat over to 400°F. In a medium bowl, whip egg whites until frothy. Gradually beat in cream of tartar and remaining 1/2 cup sugar. Whip until stiff peaks form. Spoon cooled lemon filling into pie shell. Cover filling with egg-white mixture and spread to edges of pie shell. Place in oven 8-10 minutes until light golden brown.
Instructions
In a large saucepan, combine 1 cup of the sugar, cornstarch, and salt. Gradually stir in water. Stir in egg yolks, beaten, then add butter and lemonade. Cook over medium heat, stirring constantly, until mixture reaches a boil. Boil for 1 minute more. Let cool.
Preheat over to 400°F. In a medium bowl, whip egg whites until frothy. Gradually beat in cream of tartar and remaining 1/2 cup sugar. Whip until stiff peaks form. Spoon cooled lemon filling into pie shell. Cover filling with egg-white mixture and spread to edges of pie shell. Place in oven 8-10 minutes until light golden brown.
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