Mom’s Lemon Meringue Pie

Ingredients

• 1 pre-baked pie crust
• 1 ½ c. sugar
• ½ c. cornstarch
• ¼ tsp. salt
• 2 ¼ c. water
• 1 Tbsp. grated lemon peel
• 4 egg yolks
• 3 Tbsp. butter
• ½ c. lemon juice
• FOR THE MERINGUE:
• 5-6 egg whites (at room temperature)
• ¼ tsp cream of tartar
• ½ c. sugar

Instructions

• In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice. Pour into pie crust and cool.
• Meringue topping: In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.
• Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned. Chill until set.