Lemon Meringue Pie

A classic.

1  baked  9-inch  pie shell

Filling:
1/3  cup  cornstarch
1/8  tsp  salt
1-1/2  cups  sugar
1-1/2  cups  water
Grated peel of  1  lemon
1/2  cup  lemon juice
4  egg yolks
1  Tbs  butter

In saucepan, stir together cornstarch, salt, and sugar. Add water, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat.

In small bowl, beat egg yolks with wire whisk. Stir in a small amount of hot mixture. Slowly pour mixture back into lemon mixture, stirring rapidly to avoid lumps. Return to heat and cook, stirring constantly, until thick. Do not boil. Stir in butter. Pour hot filling into cooled pie shell. Cool for 10 minutes while preparing meringue.

Meringue:
4  egg whites, room temp
1/4  tsp  cream of tartar
1/2  cup  sugar

Beat whites and cream of tartar in small bowl until soft peaks form. Gradually sprinkle sugar into whites. Beat until stiff peaks form. Spread over pie to the edge of crust. Bake @400 degrees for 10 minutes, or until lightly golden. Watch carefully.

Cool completely and then refrigerate. This pie needs to be eaten cold.