LEMON MERINGUE PIE RECIPE

INGREDIENTS:

Lemon Filling:

1-1/3 cups sugar

1-1/2 cups water

1/2 teaspoon salt

1/2 cup cornstarch mixed with 1/3 cup water

4 egg yolks, slightly beaten

1/2 cup lemon juice

3 tablespoons butter

1 teaspoon grated lemon zest

Meringue:

4 egg whites

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup sugar

1 baked 9-inch pie shell

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DIRECTIONS:

Preheat the oven to 325 degrees F.

To make the filling, combine the 1-1/2 cups sugar, 1-1/2 cups water, and 1/2 teaspoon salt in a heavy saucepan or the top of a double boiler. Bring to a boil.

Mix the cornstarch with the 1/3 cup water and add to the boiling mixture slowly, stirring constantly.

Cook until thickened and clear. Remove from the heat.

Stir in the egg yolks and lemon juice. Return the mixture to the heat and stir until it begins to bubble.

Remove from the heat and stir in the butter and lemon zest.

Cover and let cool to room temperature.

To make the meringue, combine the egg whites, cream of tartar, and 1/4 teaspoon salt, and beat until frothy.

Gradually add the 1/2 cup sugar, beating until glossy peaks form when you lift the beater.

Pour the filling into the pie shell.

Add the meringue on top, spreading it to touch the edge of the crust.

Bake for 15 minutes, or until lightly browned.

Cool on a rack for 1 hour.

Chill for at least 4 hours before serving.

MAKES 6-8 SERVINGS

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