Lemon Meringue Pie

Ingredients

1-1/2C           Sugar

1/4C+2T        Cornstarch

1/4t                Salt

1/2C              Lemon juice

1/2C              Cold water

3                    Egg yolks, well beaten

2T                 Butter

1-1/2C           Boiling water

1t                   Lemon zest

3drops           Yellow food coloring

                      Meringue

1                    Baked flaky pastry shell, 9in

Meringue

4                    Egg whites

1/4t                Cream of tartar

6T                 Sugar

Directions

In a 2 – 3qt saucepan whisk sugar, cornstarch, and salt together

Using the whisk gradually blend in the cold water, then the lemon juice until smooth

Add beaten egg yolks, blending very thoroughly

Add butter

Add boiling water stirring constantly with rubber spatula

Gradually bring mixture to full boil, stirring gently and constantly until mixture begins to thicken

Reduce the heat slightly and boil slowly for 1 minute

Remove from the heat and stir in the lemon zest and food coloring

Pour hot filling into the baked pastry shell

Let stand allowing a thin film to form while preparing the meringue

Beat 4 egg whites in electric mixer several seconds until frothy

Add cream of tartar

Beat on high speed until whites form soft peaks

Reduce speed to medium while adding sugar gradually and beat until whites are stiff and glossy

Place the meringue on the hot filling and spread gently against the inner edge of the pie crust

Sealing well

Cover the top of the pie with meringue swirls

Bake at 350F for 12 to 15 minutes or until golden brown

Cool on a wire rack away from drafts

Use a sharp knife and dip into hot water after each cut for a “clean cut” serving