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Lemon Meringue Pie (Sandy)

Make a piecrust and prebake it or use a frozen piecrust that has been prebaked. Cool.

3 egg yolks
1 1/4 c. sugar
4 T. cornstarch
Grated rind of a lemon
Juice of 1 lemon (1/4 c.?)

Beat egg yolks with 3 T. cold water. Set aside.

Mix sugar and cornstarch so no lumps. Add egg yolks and water mixture, lemon juice and lemon rind. Add boiling water. cook until thick and bubbly. (Thickens as it cools.)

Pour into a prepared piecrust.

Meringue: 3 egg whites
1 tsp. lemon juice
6 Tbs. sugar
Using a deep mixing bowl and mixer at high speed, beat egg whites and lemon juice until nearly stiff. Use rubber spatula to scrape sides of bowl while mixing. Slowly add sugar while continuing to beat. When peaks can be formed, drop by spoonfuls on pie, covering all the filling to crust edge. Bake 350 degrees for 5 minutes. Meringue should be lightly brown.

To make a larger meringue, use 4 whites instead of three and add 8 Tbs. sugar instead of 6. (Do not increase the yolk amount.)

Recipe Contributed by Sandy Grams