Lemon Meringue Pie

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9" Pie crust – baked and cooled

5 tbsp. cornstarch

tsp. salt

1 cup sugar

2 cups water

6 tbsp. lemon juice

1 tbsp. grated lemon rind

3 eggs yolks – slightly beaten

1 tbsp. butter

3 egg whites

4 heaping tbsp. icing sugar

If you'll notice, there are no other pie recipes in this book.  I'm not a big pie fan.  Maybe that has something to do with the fact that I'm a lousy pastry chef.  But this pie is an exception.  I cheat on the pastry part and use shortbread crust or the frozen pie shells that you get at the supermarket. The kids in my daycare have been known to ask for this pie instead of cake on their birthdays.  I just love when that happens!

Preheat Oven To: 300

Serves: 6 - 8

Combine cornstarch, salt and sugar in saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly, until mixture thickens.  Boil 1 minute.

 Have egg yolks prepared before starting to cook by combining them with lemon rind and juice.  Blend some of the hot mixture with the egg yolk mixture, then pour back into the saucepan, stirring to combine well.  Cook and stir a few minutes longer.  Remove from heat, add butter and stir to cool slightly.  Pour into pie shell.

Beat egg whites to stiff peaks, gradually beat in icing sugar.  Spread meringue over lemon filling, making sure it touches the crust at the edges.

Bake 15 minutes at 300 degrees until delicately browned.

Take a bow.