Lemon Meringue Pie..................

Ingredients

 

10 inch baked pie shell

2 cups sugar

½ cup cornstarch

2 cups water

4 egg yolks, slightly beaten (save the whites for meringue)

¼ cup butter or margarine

2 teaspoons grated lemon peel

2/3 cup lemon juice

2 drops yellow food color, if desired

Meringue for 9-inch Pie

Method

 

1.      Bake pie shell.

2.      Heat oven to 400°.

3.      Mix sugar and cornstarch in medium saucepan.

4.      Gradually stir in water.

5.      Cook over medium heat, stirring constantly, until mixture thickens and boils.

6.      Boil and stir 1 minute.

7.      Gradually stir at least half the hot mixture into egg yolks.

8.      Blend into hot mixture in pan.

9.      Boil and stir 1 minute (2 minutes for 10-inch pie).

10.  Remove from heat; stir in butter, lemon peel, lemon juice, and food color.

11.  Pour into baked pie shell.

12.  Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

13.  Bake about 10 minutes or until a delicate brown.

14.  Cool away from draft.

Meringue

4 egg whites

¼ teaspoon cream of tartar

½ cup sugar

¾ teaspoon vanilla

1.      Beat egg whites and cream of tartar until foamy.

2.      Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not under beat.

3.      Beat in vanilla.

Enjoy with some ice-cream or whipped cream or by itself

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