Holiday Lemon Meringue Pie
|For 8 inch|
|8 inch baked pie shell||1|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Egg yolks||2 , slightly beaten|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Yellow food color||2 Drop|
|Meringue||1 Cup (16 tbs) (For 8-Inch Pie)|
|For 9 inch|
|9 inch baked pie shell||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||6 Tablespoon (1/3 Cup Plus 1 Tablespoon)|
|Water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Grated lemon peel||2 Teaspoon|
|Meringue||1 Cup (16 tbs) (For 9 Inch Pie)|
|For 10 inch|
|10 inch baked pie shell||1|
|Sugar||2 Cup (32 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Egg yolks||4 , slightly beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Meringue||1 Cup (16 tbs) (For 10 Inch Pie)|
Bake pie shell.
Heat oven to 400°.
Mix sugar and cornstarch in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute (2 minutes for 10-inch pie).
Remove from heat; stir in butter, lemon peel, and lemon juice and food color.
Pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate brown.
Cool away from draft.