Lemon meringue pie

Generally, I'm not a big fan of lemon pies, but ever since my mother-in-law gave me this recipe, I've come to realize that not all lemon pies are created equal.  For example, unlike most lemon pies today, this one is made totally from scratch, which, of course, makes a world of difference.  The filling has a wonderful fresh lemony taste and sets up beautifully, while the sweet and creamy real meringue topping whips up high.  There's no doubt about it — this lemon pie is just plain good!


1 1/3 c sugar
1/2 c cornstarch
1/4 tsp salt
1 3/4 c water
4 eggs, separated
2 tbsp butter (not margarine)
1 tbsp grated lemon rind
1/2 c lemon juice (about 3 lemons)
1/4 tsp cream of tartar
1/2 c sugar (for meringue)

Combine sugar, cornstarch and salt in saucepan; gradually add water.  Cook over medium heat, stirring constantly, until mixture comes to boiling and is thickened.  Boil 1 minute.  Remove from heat.  Beat egg yolks slightly and slowly blend into cornstarch mixture.  Cook, stirring constantly, over low heat for 2 minutes.  Remove from heat.  (Do not overcook!)  Stir in butter, lemon rind and lemon juice; pour into cooled pastry shell.  (My pie crust recipe is here.)  Cover with plastic wrap and refrigerate 3 hours.

Meringue:
Beat egg whites with cream of tartar until foamy-white and double in volume.  Sprinkle in remaining 1/2 c sugar, 1 tbsp at a time, beating all the time until sugar dissolves completely and stands in firm peaks.  Spoon meringue on top of pie.  Bake at 425 degrees for 3 to 5 minutes until peaks turn golden.  Cool completely and serve, or store in refrigerator until ready to serve.