Fresh Lemon Meringue Pie

Jet, May 10, 1999

Lemon Lovers

One favorite among lemon lovers is the popular Fresh Lemon Meringue Pie, which is delicious and easy to make.

FRESH LEMON MERINGUE PIE

1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh-squeezed lemon juice
3 egg yolks, well-beaten
2 tablespoons butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring,
optional
1 9-inch baked pie crust
MERINGUE
1/4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Combine the sugar, cornstarch and salt thoroughly. Gradually blend in cold water and lemon juice. Stir in the egg yolks. Add the butter and boiling water. Bring to a boil and boil for 1 minute. Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with Meringue, sealing well at edges. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool for 2 hours before serving. To make Meringue, beat with an electric mixer the egg whites with the cream of tartar until foamy in bowl. Gradually add the sugar and beat until stiff peaks form.

Yields 1 pie3