Lemon Meringue Pie

PIE FILLING

  • 1/2 c. cold water
  • 7 tbsp. cornstarch
  • 1 1/2 c. hot water
  • 1 1/4 c. sugar
  • 3 egg yolks, beaten
  • 1 lemon, rind and juice
  • 1 tbsp. butter

MERINGUE

  • 3 egg whites
  • 6 tbsp. sugar
  • 1 tsp. lemon juice
  • 1 baked pie crust

1. Mix the cold water and cornstarch to make a thin paste.
2. Combine hot water and sugar in the top of a double boiler and bring to a boil over direct heat.
3. Add the cornstarch paste and return to the double boiler and mix till smooth and thickened (15 minutes) – stir constantly.
4. Beat in the egg yolks and cook for a few minutes longer.
5. Take off heat and add rind, juice, butter and blend.
6. Pour into baked pie crust.
7. Beat the egg whites till stiff.
8. Add the sugar and lemon juice.
9. Place meringue on top of filling.
10. Bake for 15 minutes at 325°.

NOTE: Use any of the Crisco type pie crust. For the filling, if you like it tarty, add more lemon juice.

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