World's Best Lemon Meringue Pie

I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!

• Ready In: 35 mins
• Yields: 1 pie

Ingredients

• 1 1⁄2 cups sugar
• 7  tablespoons cornstarch
• 1  dash salt
• 1 1⁄2 cups water
• 3  egg yolks, beaten
• 1  teaspoon lemon, rind of, grated
• 2  tablespoons butter
• 1⁄3 cup lemon juice
• 1  pie crust, baked

• MERINGUE

• 3  egg whites
• 1  teaspoon lemon juice
• 6  tablespoons sugar

Directions

1. In saucepan, mix sugar, cornstarch, and salt; blend in water.
2. Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
3. Remove from heat.
4. Stir a small amount of hot mixture into egg yolks; return to hot mixture.
5. Bring to boiling and cook one minute, stirring constantly.
6. Remove from heat.
7. Add lemon peel and butter.
8. Slowly stir in 1/3 cup lemon juice.
9. Cool to lukewarm; pour into cooled pastry crust.
10. MERINGUE:
11. Beat egg whites with 1 teaspoon lemon juice to soft peaks.
12. Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
13. Spread over filling, SEALING to edges of pastry to avoid shrinking.
14. Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
15. Cool pie thoroughly.