Lemon Meringue Pie

By Yvette-2

Ingredients

• 1 cup plus 6 T. sugar
• 1/4 c. cornstarch
• 1/4 t. salt
• 1 1/2 c. boiling water
• 2 t. grated lemon rind
• 1/3 c. fresh lemon juice
• 3 large eggs, separated
• 1 T butter
• 1 8 0r 9 inch pie shell

Preparation

Step 1

Preheat the oven to 350 degrees. In a medium size heavy saucepan, combine cup of sugar, cornstarch, and salt and mix until well blended. Gradually add the boiling water, stirring constantly and cook over medium heat until the mixture thickens, stirring. Add the lemon rind and juice and blend.
In a small bowl, beat the egg yolks until foamy, add a small amount of the hot lemon mixture to them, stirring constantly, and then pour the egg mixture into the lemon mixture in the saucepan, stirring. Add butter and continue cooking, stirring, until the mixture is very thick. Pour into the baked pie shell.
In a medium size mixing bowl, beat the egg whites with an electric mixer until thickened. Gradually add 6 tablespoons sugar and beat until stiff peaks form. With a rubber spatula, cover the pie with the meringue, being careful to seal the edges. With a spoon make a few peaks I the meringue. Bake just until the top has browned slightly, about 10 minutes. Cook before serving.