Lemon Meringue Pie

Lemon Meringue Pie

1 baked 9 inch pie shell

1 1/2 cups sugar

1/3 cup cornstarch

2 cups water

5 egg yolks

1/2 cups lemon juice

1 Tbsp. grated lemon peel

2 Tbsp. butter

Meringue

5 egg whites

1/2 cup sugar

1 tsp. cornstarch

1. Mix cornstarch and sugar in a saucepan. Stir in water and egg yolks. 

2. Cook over medium heat, whisking until it boils. Reduce the heat. Cook and stir for 1 minute.

3. Remove from the heat. Add the lemon juice, lemon peel and butter.  Pour into the crust.

Meringue

1. Beat the egg whites to soft peaks. Gradually add the sugar and cornstarch. Beat until stiff - about 3 minutes.

2. Spoon the meringue over the filling making sure to spread the the crust. This will seal in the filling.

3. Heat the oven to 375 degrees. Bake for 10 minutes - just to lightly brown the meringue.

4. Cool the pie to room temperature. Then chill in the refrigerator for at least 3 hours. 

Serves 6