Lemon Meringue Pie

Yes, there are ways to make this faster with a box or can of pie filling.

For me, it's worth it to make it from scratch!.

Makes 1 pie.

1 baked 9" pie shell

Filling

1 1/2 c sugar

1 1/2 c water

1/2 t salt

1/2 c cornstarch

1/3 c water

4 egg yolks (beaten)

1/2 c lemon juice

3 T butter

1 t lemon zest (optional)

Meringue

4 egg whites

1/4 t salt

1/2 c sugar

Combine 1 1/2 c sugar, 1 1/2 c water and 1/2 t salt in a saucepan.  Heat to boiling.  Mix cornstarch and 1/3 c water to make a smooth paste.  Add to boiling mixture gradually.  Stirring constantly, cook until thick and clear.  Remove from heat.  Combine egg yolks and lemon juice.  Stir into thickened mixture.  Return to heat and cook, stirring constantly, until mixture bubbles again.  Remove from heat and stir in butter and lemon zest.  Cover and cool to lukewarm.

For meringue:  Add salt to egg whites, beat on high until frothy.  Gradually add 1/2 c sugar, beating until glossy peaks are formed. 

Stir 2 rounded T of meringue into lukewarm filling.  Pour filling into cool pie crust.  Pile remaining meringue on top and spread lightly over the filling and to the edges of crust to seal.  Bake in a 325 oven about 15 mins or un til lightly browned on the meringue.  Cool at least one hour before cutting.