Lemon Meringue Pie

A recipe from a magazine published years ago that has been tucked away in my recipe box. This is a recipe for the lemon filling that is poured into a 9-inch baked pie shell, followed by a meringue topping.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄4 cup cornstarch
• 3  tablespoons flour
• 1 3⁄4 cups sugar
• 1⁄4 teaspoon salt
• 2  cups water
• 4  egg yolks, slightly beaten
• 1⁄2 cup lemon juice
• 1  tablespoon  grated lemon peel
• 1  tablespoon butter
• 4  egg whites (Meringue recipe starts)
• 1⁄4 teaspoon cream of tartar
• 1⁄3 cup sugar

Directions

1. Make lemon filling: In a medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth.
2. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.
3. Remove from heat. Quickly stir some hot mixture into egg yolks. Return eggs to hot mixture; stir to blend.
4. Return to heat; cook over low heat 5 minutes, stirring occasionally.
5. Remove from heat. Stir in lemon juice, lemon peel and butter.
6. Pour into 9-inch baked pie shell.
7. Preheat oven to 400*F.
8. Make meringue: In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.
9. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised.
10. Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.
11. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let pie cool completely on wire rack 2 1/2 to 3 hours.