Lemon Meringue Pie Recipe

LEMON FILLING

1/2 cup cornstarch
1-1/2 cups sugar
1/4 teaspoon salt
1-3/4 cups water
4 egg yolks, slightly beaten
2 tablespoons butter
1 tablespoon lemon rind
Juice of 1/2 lemon, about 3 tablespoons

MERINGUE TOPPING

4 egg whites
1/4 teaspoon cream of tarter
1/2 cup sugar

1 9-inch pie crust, prebaked and cooled

Preheat oven to 350 F.

For Filling: Combine cornstarch, sugar and salt in saucepan. Gradually stir in the water. Cook over medium heat, stirring constantly, until boiling. Boil for 1 minute. Stir 1/2 of mixture into egg yolks. Return to saucepan. Continue to heat over low heat, stirring constantly, for 2 minutes. Remove from heat; add butter, lemon rind and lemon juice. Beat well and cool slightly. Pour into prepared pie shell.

For Meringue Topping: Beat egg whites and cream of tarter until foamy. Gradually beat in sugar. Beat until meringue forms stiff peaks and is glossy. Swirl unto lemon filling with spoon or piping bag. Seal against crust edge to prevent shrinkage. Bake for 15-20 minutes or until tips of meringue are lightly browned. Cool and refrigerate.