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World's Best Lemon Pie

"MOTHER'S PIES were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringue—so light and refreshing!"

6-8 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon salt
1/2 cup sugar

Directions

In a medium saucepan, combine sugar, cornstarch, flour and salt.
Gradually stir in water. Cook and stir over medium heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from the heat. Gradually stir 1 cup into egg yolks; return
all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove
from the heat. Stir in the butter, lemon juice and peel until
smooth. Pour into pastry shell. In a bowl, beat egg whites and salt
until stiff but not dry peaks form. Gradually beat in sugar until
soft peaks form. Spread over pie, sealing edges to pastry. Bake at

2 of 2

World's Best Lemon Pie (continued)

Directions (continued)

350° for 12-15 minutes or until meringue is golden. Cool. Store
any leftovers in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 334 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 286 mg sodium, 57 g carbohydrate, trace fiber, 4 g protein.