Old Fashioned Lemon Meringue Pie
|Sugar||1 3⁄4 Cup (28 tbs) (Adjust Quantity As Needed)|
|Boiling water||2 Cup (32 tbs)|
|Lemon||1 , rind grated|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Fresh lemon juice||1⁄2 Cup (8 tbs) (1/2 Cup Plus 1 Teaspoon)|
|Pastry||1 , baked (For 1 Crust 9 Inch Pie)|
Mix 1 1/4 cups sugar, the salt, and cornstarch.
Add water and lemon rind.
Cook until thickened, stirring; simmer for 10 minutes.
Add butter, but do not stir.
Gradually stir into egg yolks mixed with 1/2 cup lemon juice.
Strain into baked pastry shell.
Bake in preheated hot oven (400°F.) for 10 minutes.
Beat egg whites with remaining lemon juice until stiff.
Gradually add 6 tablespoons sugar and beat until very stiff.
Pile lightly on pie, and spread to edge.
Reduce heat to slow (325°F.) and bake for 18 minutes.