Best Ever Lemon Meringue Pie

This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this Best Ever pie is perfect.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups sugar
• 1 1⁄2 cups water
• 1⁄2 teaspoon salt
• 1⁄2 cup cornstarch
• 1⁄3 cup water
• 4  eggs, separated
• 1⁄2 cup lemon juice
• 3  tablespoons butter or 3  tablespoons regular margarine
• 1  teaspoon  grated fresh lemon rind
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 1  baked  9-inch pie shell

Directions

1. Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
2. salt in saucepan; heat to boiling.
3. Mix cornstarch and 1/3 cup water to make smooth paste.
4. Gradually add to boiling mixture, stirring constantly.
5. Cook until thick and clear.
6. REMOVE FROM HEAT.
7. Beat together egg yolks and lemon juice; stir into mixture.
8. Return to heat.
9. Cook, stirring constantly, until mixture bubbles again.
10. REMOVE FROM HEAT.
11. Stir in butter and lemon rind.
12. Cover; COOL TO LUKEWARM.
13. Combine egg whites and 1/4 tsp.
14. salt in bowl; beat until frothy.
15. Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
16. STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
17. Pour into BAKED pie shell.
18. Top with remaining meringue, spreading evenly.
19. Bake in 325 F.
20. oven 15 minutes or until lightly browned.
21. Makes 6 to 8 servings.
22. Farm Journal's Best Ever Recipes.