· 1 1/4 c. granulated sugar
· 6 Tbs. cornstarch
· 1/8 tsp. salt
· zest from 2 lemons
· 1/2 c. lemon juice
· 4 eggs (separated)
· 1 Tbs. butter
· 1 1/2 c. water (boiling)
· baked 9″ pie crust
Meringue:
· 1/2 c. granulated sugar
· 1/4 tsp. cream of tartar
· 2 tsp. cornstarch
LEMON PIE FILLING:
1. Preheat oven to 325 degrees F. Mix 1 1/4 cups sugar with 6 Tbs. cornstarch, and salt in a medium saucepan. Add in 1/2 cup cold water, lemon zest, and lemon juice then whisk in the egg yolks. Add the butter and add 1 1/2 cups boiling water. Boil the mixture over medium-high heat and stir for about seven minutes. Reduce heat and stir an additional minute. Pour filling into already baked pie crust.
MERINGUE:
2. Beat egg whites and cream of tartar in a deep bowl with a hand mixer on high until very foamy. Continue to beat as you gradually add the sugar and cornstarch, one Tbs. at a time. Beat mixture until stiff peaks hold.
3. Spoon meringue on the top of the pie and use a spatula to cover the area of the pie. Bake in the oven for about 25 minutes, or until meringue is browned. Cool for 3 hours then serve.
Find it online: https://momsrecipecollection.com/easy-lemon-meringue-pie/