Lemon Meringue Pie

You will notice that this recipe calls for fresh lemon juice. I know most cooks use bottled. Trust me and try this pie with fresh juice. I don’t think you will ever go back to anything else.

Lemon pie:

1 ¼ cups sugar

½ cup cornstarch

¼ teaspoon salt

2 cups water

4 large eggs, separated

½ cup fresh lemon juice

¼ cup butter, softened

1 teaspoon lemon zest

1 (9-inch) baked piecrust

Meringue:

4 large egg whites

¼ teaspoon cream of tartar

½ cup sugar

To make the lemon pie: In a medium saucepan mix the sugar, cornstarch, and salt. Gradually add the water, stirring to mix well. Stir constantly over medium heat until the mixture has boiled for 1 minute. Remove from the heat. Place the egg yolks in a small bowl and beat until light. Stir ½ cup of the sugar mixture into the egg yolks, whisking until well blended. Add the lemon juice, butter, and lemon zest to the egg mixture and return to the saucepan. Over medium heat bring to a boil and boil for 1 minute, stirring constantly. Pour the mixture into the baked piecrust. Preheat the oven to 400 degrees.

To prepare the meringue: In a small bowl whip the egg whites and cream of tartar on high speed with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the pie filling, spreading to the edges to cover the hot filling. Bake for 8 to 10 minutes or until the meringue is lightly browned.

Makes 1 pie or 6 to 8 servings.