Mom T's Lemon Meringue Pie

My favorite of all her pies!

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  pie crust, prebaked

• To make lemon filling

• 4  egg yolks
• 3  eggs
• 1  cup sugar
• 3⁄4 cup fresh lemon juice
• 2  tablespoons cornstarch
• 1⁄2 cup butter, chilled and cut into small pieces

• To make meringue

• 4  egg whites
• 1⁄4 teaspoon cornstarch
• 1⁄4 teaspoon cream of tartar
• 1⁄2 cup  superfine sugar
• 1  teaspoon vanilla

Directions

1. To prepare filling - In a double boiler, whisk together egg yolks, eggs, sugar, lemon juice and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil!
2. Remove mixture from over the water and stir in butter and then pour into the pie crust.
3. To prepare meringue - Beat egg whites at medium speed until foamy. Add cornstarch and cream of tartar and beat until soft peaks form. Gradually beat in superfine sugar and vanilla at high speed until stiff but not dry peaks form.
4. Spoon meringue into large pastry bag fitted with star tip and pipe it over the filling to the edges of the crust. Bake 12-15 minutes at 350 or until meringue is golden.
5. Note - Mom never piped the meringue, she just spread it over the filling and made peaks by touching it with a spoon and pulling up. Make sure meringue touches pie crust firmly or it will pull away as it bakes.