Lemon Meringue Pie II recipe

1 servings

1 (9 inch) pie crust, baked

1/2 cup cold water

7 tablespoons cornstarch

1 1/2 cups hot water

1 1/2 cups white sugar

3 egg yolks, beaten

1 lemon, juiced and zested

1 tablespoon butter

3 egg whites

6 tablespoons white sugar

1 teaspoon lemon juice

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl mix cold water and cornstarch to a thin paste.

In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste.

Transfer this mixture to a double boiler.

Cook until thick and smooth, stirring constantly, about 15 minutes.

Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler.

Cook everything together for a few minutes longer, continuing to stir.

Mix in juice and rind of 1 lemon along with butter.

Set custard aside to cool.

In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time.

When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.

Pour filling into baked pie shell.

Spread meringue over lemon filling.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.