Lemon Meringue Pie

Submitted by: Mom Johnson

Ingredients

  • Filling:
  • Crust for 9 inch pie - baked
  • 1½ cups Sugar
  • 1/3 cup Cornstarch
  • 1½ cups Hot water
  • 3 Egg yokes
  • 3 tsp. Butter/oleo
  • 4 Tbsp. Fresh lemon juice
  • 1+ Tbsp. Grated rind
  • Meringue:
  • 3 Egg whites
  • ¼ tsp. Cream of tartar
  • 6 Tbsp. Sugar
  • ½ tsp. Vanilla

Directions

Filling:

Mix in saucepan sugar, cornstarch, adding gradually hot water on medium heat. Stir constantly until mixture thickens and boils. Boil 1 minute. Beat a little of the mixture into egg yolks, slightly beaten. Return to hot mixture and boil 1 min. longer, stirring constantly. Remove from heat and blend in butter, lemon juice and rind. Pour into baked pie shell and cover with meringue.

Meringue:

Beat egg whites with cream of tartar until frothy. Beat in sugar gradually. Continue beating until stiff and glossy and easily holds peaks. Pile on warm pie being careful to seal to edges of pie crust. Swirl up meringue points. Bake @ 400 deg 10 min. then 370 deg for 4 min. more.