Lemon Meringue Pie

Ingredients

8-Inch

• 8-inch Baked Pie Shell
• 1 cup sugar
• ¼ cup cornstarch
• 1 cup water
• 2 egg yolks, slightly beaten
• 2 tablespoons butter or margarine
• 1 teaspoon grated lemon peel
• ⅓ cup lemon juice
• 2 drops yellow food color, if desired
• Meringue for 8-inch Pie

9-Inch

• 9-inch Baked Pie Shell
• 1½ cups sugar
• ⅓ cup plus 1 tablespoon cornstarch
• 1½ cups water
• 3 egg yolks, slightly beaten
• 3 tablespoons butter or margarine
• 2 teaspoons grated lemon peel
• ½ cup lemon juice
• 2 drops yellow food color, if desired
• Meringue for 9-inch Pie

10-Inch

• 10-inch Baked Pie Shell
• 2 cups sugar
• ½ cup cornstarch
• 2 cups water
• 4 egg yolks, slightly beaten
• ¼ cup butter or margarine
• 2 teaspoons grated lemon peel
• ⅔ cup lemon juice
• 2 drops yellow food color, if desired
• Meringue for 10-inch Pie

Directions

1. Bake pie shell.
2. Heat oven to 400 degrees.
3. Mix sugar and cornstarch in medium saucepan.
4. Gradually stir in water.
5. Cook over medium heat, stirring constantly, until mixture thickens and boils.
6. Boil and stir 1 minute.
7. Gradually stir at least half the hot mixture into egg yolks.
8. Blend into hot mixture in pan.
9. Boil and stir 1 minute (2 minutes for 10-inch pie).
10. Remove from heat; stir in butter, lemon peel, lemon juice and food color.
11. Pour into baked pie shell.
12. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
13. Bake about 10 minutes or until a delicate brown.
14. Cool away from draft.