Lemon Pie - cooking recipe

Ingredients

9-inch pie shell
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp. salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks, slightly beaten
1/2 cup lemon juice
3 Tbsp. butter
1 tsp. grated lemon peel
4 egg whites
1/4 tsp. salt
1/2 cup sugar

Preparation

These recipes call for starting with a baked 9-inch pie shell. Again I prefer Albertsons ready-made crust.
Remove one crust from the package and let warm up to room temperature, about one hour should do it.
Remove a single crust and unfold.
Prepare pie dish by spraying with Pam all natural spray.
Wiping off excess spray with a paper towel.
Unfold the pie crust--repair any tares by following the makers instructions.
On the side of the crust that will face down on the pie dish put a heaping teaspoon of flour. Spread the flour evenly from the center of the crust to the very edges of the crust.
Brush off excess flour; place floured side down in pie dish.
Carefully fit crust into pie dish.
Cut off excess crust, crimp edges of crust onto lip of pie dish using a table fork.
Also you can use pie rings on edge for excellent results.
Baste crust lightly with milk and bake to makers instructions.
This should give you a beautiful golden brown crust. Let crust cool completely.