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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
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

Printed from tasteofhome.com Jul 9, 2008

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Lemon Meringue Pie cont.

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 minutes or until meringue is golden. Cool.
Store in refrigerator.

Yield: 8 servings.