Recipe: Lemon Meringue Pie

Lemon Meringue Pie

1 baked pie crust

lemon filling
1 cup sugar
1/3 cup cornstarch
1/4 tsp. salt
1/2 cup lemom juice
1/3 cup cold water
3 egg yolks (reserve whites for meringue)
1 tbsp. butter
1 1/2 cups boiling water
1 1/2 tsp. lemon rind

meringue
3 egg whites room temperature
1/4 tsp. cream of tartar
1/3 cup sugar

In 2 quart saucepan put sugar, cornstarch, salt. Stir in
lemon juice and cold water.

In medium bowl beat egg yolks, slowly beat lemon mixture into the egg yolks, pour back into pan stir in butter and boiling water.

Heat over medium heat to a boil, stirring constantly. reduce heat; boil 1 minute. Stir in lemon rind pour into pie crust.

Preheat oven to 350F.

Meringue:
In medium bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Slowly add sugar beating until stiff peaks form. Spread over lemon filling, sealing the egde of pie crust.

Bake 10-12 minutes or until golden. Cool and enjoy.