Lemon Meringue Pie (9-Inch)

This is my son's all time favorite pie. He gets upset if I only make one, because he wants a whole pie to himself. Prep and cook time does not include making the pie shell and is approximate. This recipe came from a 1973 Betty Crocker cookbook.

• Ready In: 1 hr 5 mins
• Yields: 1 9-inch pie

Ingredients

• 1  baked  9 inch pie shell
• 1 1⁄2 cups sugar
• 1⁄3 cup cornstarch, plus
• 1  tablespoon cornstarch
• 1 1⁄2 cups water
• 3  egg yolks, slightly beaten (save whites for meringue)
• 3  tablespoons butter or 3  tablespoons margarine
• 2  teaspoons  grated lemon rind
• 1⁄2 cup lemon juice
• 2  drops  yellow food coloring, if desired

• For Meringue

• 3  egg whites
• 1⁄4 teaspoon cream of tartar
• 6  tablespoons sugar
• 1⁄2 teaspoon vanilla

Directions

1. Bake pie shell.
2. Heat oven to 400 degrees.
3. Mix sugar and cornstarch in medium saucepan.
4. Gradually stir in water.
5. Cook over medium heat, stirring constantly, until mixture thickens and boils.
6. Boil and stir 1 minute.
7. Gradually stir at least half the hot mixture into egg yolks.
8. Blend into hot mixture in pan.
9. Boil and stir 2 minutes.
10. Remove from heat; stir in butter, lemon peel, lemon juice and food color.
11. Pour into baked pie shell.
12. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
13. Bake about 10 minutes or until a delicate light brown.
14. Cool away from draft.
15. For Meringue: Beat egg whites and cream of tartar until foamy.
16. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (peaks will form).
17. DO NOT UNDERBEAT.
18. Beat in vanilla.