Best Ever Lemon Meringue Pie - cooking recipe

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 tablespoons butter or 3 tablespoons regular margarine
1 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell

Preparation

Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
salt in saucepan; heat to boiling.
Mix cornstarch and 1/3 cup water to make smooth paste.
Gradually add to boiling mixture, stirring constantly.
Cook until thick and clear.
REMOVE FROM HEAT.
Beat together egg yolks and lemon juice; stir into mixture.
Return to heat.
Cook, stirring constantly, until mixture bubbles again.
REMOVE FROM HEAT.
Stir in butter and lemon rind.
Cover; COOL TO LUKEWARM.
Combine egg whites and 1/4 tsp.
salt in bowl; beat until frothy.
Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
Pour into BAKED pie shell.
Top with remaining meringue, spreading evenly.
Bake in 325 F.
oven 15 minutes or until lightly browned.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.