This is a typical lemon meringue pie recipe made with a wonderful light meringue topping and fresh lemon filling.
- 1 baked 9-inch pastry shell
- 1 1/3 cups granulated sugar, divided
- 3 tablespoons cornstarch
- 1 1/2 cups cold water
- 3 egg yolks, slightly beaten
- finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 tablespoon butter
- 3 egg whites
In a saucepan combine 1 cup sugar with cornstarch. Gradually stir in the cold water until smooth. Stir in the beaten egg yolks. Bring to a boil over medium heat, stirring constantly, and continue to boil and stir for 1 minute. Remove from heat. Stir in the lemon peel, lemon juice, and butter. Cool. Turn into the prepared pie shell. Beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread the egg white meringue mixture over the fulling, sealing to edge of crust. Bake in a preheated 350° oven for about 15 minutes, or until golden brown. Cool and store leftovers in refrigerator.