Lemon Meringue Pie  (9"-10")


Have ready:

Baked pie shell              1/4 c. butter

2/3 c. lemon juice  + zest from lemons used *

Combine in a saucepan:

2 c. sugar                      1/2 c. cornstarch

Add following and mix well:

4 egg yolks                   2 c. water

Cook stirring constantly until mixture boils, then cook for 1 additional minute.  Remove from heat. Stir in first the butter, then the lemon juice and peel.  Let cool and pour into baked pie shell.  Heap meringue mixture on top and spread to seal filling.  If desired use the bottom of a spoon to make peaks.  Bake at 400 for about 10 minutes or until a delicate brown.


* Use real lemons.   Scrape off the zest first, then juice.  If when squeezing the lemons it doesn't come out exactly it doesn't hurt to have a little extra lemon juice.


Meringue Topping (9"-10" Pie)


In a very clean bowl (no grease), beat on high:

4 egg whites                  1/4 t. cream of tartar

When very stiff and look like meringue slowly beat in a little at a time:                   1/2 c. sugar

When all the sugar is dissolved (shouldn't be able to feel grains) add:        1 t. real vanilla