Lemon Meringue Pie

By Littlegrams

Ingredients

• 9 inch Baked Pie Shell
• 1 1/2 C. sugar
• 1/3 C. plus 2 or 3 Tbsp. cornstarch
• 1 1/2 C. water
• 3 egg yolks, slightly beaten
• 2 Tbsp. butter
• 2 tsp. grated lemon peel
• 2/3 C. lemon juice
• Meringue for Pie
• 9 inch Pie
• 3 egg whites
• 1/4 tsp. cream of tartar
• 6 Tbsp. sugar
• 1/2 tsp. vanilla

Preparation

Step 1

Heat oven to 400. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel and lemon juice. Pour into baked pie shell.

Meringue

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla

Heap on pie and bake about 10 minutes until delicate brown.