Special Lemon Meringue Pie
|Lemon||1 (Use Juice And Grated Rind)|
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Cornstarch||1 1⁄4 Tablespoon (Heaping)|
|8 inch baked pie shell||1|
Put the lemon juice and rind, water, and 3/4 cup of the sugar in a small saucepan and boil a few minutes.
Beat the egg yolks well, stir in the cornstarch, and gradually blend in the lemon syrup.
Cook until thick and smooth.
Cool the filling and then fold in 2 of the egg whites beaten until stiff but not dry.
Spread in the pie shell.
Beat the remaining 2 egg whites until stiff but not dry and gradually beat in the remaining 14 cup of sugar.
Stir in the vanilla and spread the meringue on top of the pie.
Bake 15 minutes in a slow oven, 275°, or until delicately browned.