#2082 - Scratch Lemon Meringue Pie

(by Shirley McNevich)

1 baked 9" pie crust
1 cup white sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks (slightly beaten)
1 lemon (room temperature)
grated lemon zest from the lemon peel
1/4 cup lemon juice (from the lemon)
1 TBSP softened butter
Meringue: 3 egg whites; 1/3 cup white sugar

Bake a 9" pie crust--cool and set aside. In a saucepan add 1 cup white sugar, cornstarch, and gradually add water while stirring (so it doesn't get lumpy). Add slightly beaten egg yolks--stir. Place saucepan on stove over medium heat--cook/stir until boiling. Once boiling, boil for 1 minute, then remove from heat. Add lemon zest, lemon juice and butter--stir until mixed and smooth. Cool mixture for 10-15 minutes, then stir. Pour the mixture into the cooled crust. In a mixer add 3 egg whites--beat on high until foamy. Slowly add 1/3 cup white sugar--keep beating until stiff peaks form. Spread the meringue mixture over the top of the pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.