Lemon Meringue Pie

Old fashioned and just right. My oldest daughter requests this as her "birthday cake" each year. So do I, actually! Be sure to allow 3 hours or more to cool and set before you want to serve.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup sugar
• 1⁄4 cup cornstarch
• 1 1⁄2 cups cold water
• 3  egg yolks, slightly beaten
• 1  lemon, zest of, grated
• 1⁄4 cup lemon juice
• 1  tablespoon butter
• 1 (9 inch)  baked  pie crusts
• 3  egg whites
• 1⁄3 cup sugar

Directions

1. Preheat oven to 350°F
2. In medium saucepan combine 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks.
3. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
4. Spoon hot filling into pie crust.
5. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
6. Spread meringue evenly over hot filling, sealing to edge of crust.
7. Bake 15 to 20 minutes or until golden. Cool on wire rack; refrigerate.