Lemon Meringue Pie



Sift into a medium saucepan:

1  cups sugar

6 T cornstarch

tsp salt


Slowly add and combine with a whisk:

cup fresh lemon juice

cup cold water


Add while continuing to whisk:

3 well-beaten egg yolks

2 T butter

1 cups boiling water


On the top of the stove, heat mixture while whisking continually until it comes to a boil.  Continue to boil for 1 minute.  Remove from heat and stir in 1 tsp. grated lemon zest.  Pour into a pre-baked 9 pie shell.




Beat at high speed until frothy:

3 egg whites



tsp. cream of tartar

and continue to beat until the whites are stiff but not dry.


Gradually beat in:

3 T sugar


And finally beat in:

tsp. vanilla


Final assembly and baking


Decoratively place the meringue on top of the lemon filling.  Bake 10-15 minutes in an oven at 325-350oF until meringue is lightly browned.