Lemon Meringue Pie 1-1/2 cups sugar 6 tablespoons cornstarch Dash salt 1-1/2 cups water 3 egg yolks, lightly beaten 2 tablespoons butter 1/3 cup fresh lemon juice (about 3 lemons) 2 teaspoons grated lemon peel 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites, room temperature 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar Printed from tasteofhome.com Jul 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Meringue Pie cont. 6 tablespoons sugar In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell. For meringue, beat egg whites, vanilla and cream of tartar in a mixing bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. Bake at 350° for 12-15 Printed from tasteofhome.com Jul 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Meringue Pie minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings. Printed from tasteofhome.com Jul 8, 2008 Copyright Reiman Media Group, Inc © 2008