Lemon Meringue Pie

Pie Filling:
4½ Tbsp. cornstarch
¼ tsp. salt
1 cup sugar
1½ cups water

3 eggs yolks, (Save whites for Meringue)
2 Tbsp. butter
1½ tsp. grated lemon rind
5 Tbsp. lemon juice
1 baked pie shell

• Mix cornstarch, salt and ½ cup sugar in top of double boiler.  Slowly stir in water.  Stir constantly over boiling water until mixture thickens.  Cover and cook 10 minutes.

• Beat yolks slightly and mix with ½ cup sugar. Stir in small amount of the hot mixture into yolks , then at once, stir the yolk mixture back into the hot mixture.  Cool and stir 2 minutes more.

• Remove from heat. Stir in butter, lemon rind and lemon juice. Cool. Pour into baked pie shell and cover with meringue.

Meringue:

3 egg whites (prefer room temp)
¼ tsp. cream of tarter (or 1½ tsp lemon juice)
Pinch of salt
¼ tsp. vanilla
5 Tbsp. Sugar

• Beat the egg whites using a mixer on medium speed until they are broken up and frothy. 

• Add the cream of tartar, salt, and vanilla extract. 

• Beat to soft peaks on medium-high speed. 

• Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. 

• Continue beating until glossy, stiff peaks form. At this point, you can’t over-beat the meringue, so keep beating until you’ve got those glossy, firm peaks