Lemon Meringue Pie

 

Filling

Sift into a medium saucepan:

1½  cups sugar

6 T cornstarch

¼ tsp salt

 

Slowly add and combine with a whisk:

½ cup fresh lemon juice

½ cup cold water

 

Add while continuing to whisk:

3 well-beaten egg yolks

2 T butter

1½ 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.

 

Meringue

 

Beat at high speed until frothy:

3 egg whites

 

Add:

½ 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:

½ tsp. vanilla

 

Final assembly and baking

 

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