Lemon Meringue Pie
  • Baked 9" Pie Shell

    Filling:
  • 1 1/2 C water
  • 1 1/2 C sugar
  • 1/2 t salt
  • 1/2 C cornstarch
  • 1/3 C water
  • 4 egg yolks
  • 1/2 C lemon juice
  • 3 T butter
  • 1 t grated lemon peel

    Meringue:
  • 4 egg whites
  • 1/4 t salt
  • 1/2 C sugar
Filling:
  1. Combine sugar, 1 1/2 C water and salt in saucepan. Heat to boiling.
  2. Mix cornstarch and 1/3 C water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove form heat.
  3. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Tstir in butter and lemon peel. Cover and cool until lukewarm.
Meringue:
  1. Add salt to egg whites; beat until frothy. Gradually add 1/2 C sugar, beating until glossy peaks are formed. Stir 2 rounded T of meringue into lukewarm filling.
  2. Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust.
  3. Bake in slow oven, 325, for about 15 minutes or until lightly browned. Cool on rack at least one hour before serving.

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