Aunt Jean's Lemon Meringue Pie

By á-48473

Ingredients

• 8 inch baked pie shell
• 1 C sugar
• 1/4 C cornstarch
• 1 C water
• 2 egg yolks, slightly beaten
• 2 T butter or margarine
• 1 t grated lemon peel
• 1/3 C lemon juice
• 2 egg whites
• 1/4 t cream of tartar
• 1/4 C sugar
• 1/4 t vanilla

Preparation

Step 1

Bake pie shell. 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 for 1 minute. Remove from heat; stir in butter, lemon peel, and lemon juice. Pour into baked pie shell.

Beat egg whites and cream of tartar until foamy. Beat in sugar, one tablespoon at a time; continue beating until stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.

Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake about 10 minutes or until a delicate brown at 400 degrees.

Note: Instead of using meringue, you may use whipped cream.