WORLD'S BEST LEMON PIE

By curly

Ingredients

• MERINGUE:
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups water
• 3 egg yolks, beaten
• 1 tablespoon butter
• 1/4 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 pastry shell (9 inches), baked
• 3 egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar

Preparation

Step 1

In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water.

Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes.

Remove from the heat. Stir in the butter, lemon juice and peel until smooth.

Pour into pastry shell.

In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry.

Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator. Yield: 6-8 servings.