Donna's Lemon Meringue Pie

[cookielady]

Lemon Meringue Pie

1 1/2 C Sugar
1/2 tsp Salt
1 3/4 C Water
1/2 C Corn Starch

1/2 C FRESH SQUEEZED Lemon Juice (zest first)
4 Egg YOLKS (5 if they are small) (reserve the whites)

1 tsp lemon zest
3 Tbsp butter or margarine
1-2 drops of lemon oil (optional)

10" pre-baked pie shell

In pan, combine sugar, salt, water, & starch. Stir to mix and bring to boil and cook until "clear". While this is happening, mix your juice & yolks together. Remove pan from heat & add egg mixture. Bring back to boil. Remove from heat & add butter & zest. Cool to lukewarm.

Make meringue by beating your reserved eggs whites plus 2-3 additional egg white plus a pinch of salt until foamy. Then slowly add a heaping 1/2 C Sugar very slowly and beat to stiff peak. Now add 3/4 C of meringue to cooled lemon filling. Pour filling into pie shell. Top with meringue making sure to seal edges. Bake at 350 for approx 15-17 minutes until browned. Warning: the weather will affect how your meringue turns out. DO NOT MAKE your meringue until the filling is cool.

If you don't have a 10" pie pan, 2 8" shells would work two, but make sure to make more meringue.

[boffler]

You add some meringue to the filling before pouring it all into pie shell? Think my mistake has been adding meringue while filling was still hot...

[cookielady]

Yes, meringue goes into the lukewarm filling BEFORE putting it in the shell. The first time I made this recipe I was confused about that, but it tastes great. Now if you use farm fresh eggs, the filling is a richer yellow and the meringue is fluffier.