9-inch pie shell
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp. salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks, slightly beaten
1/2 cup lemon juice
3 tbsp. butter
1 tsp. grated lemon peel
4 egg whites
1/4 tsp. salt
1/2 cup sugar

These recipes call for starting with a baked 9-inch pie shell. Again I prefer Albertsons ready-made crust. Remove one crust from the package and let warm up to room temperature, about one hour should do it. Remove a single crust and unfold. Prepare pie dish by spraying with Pam all natural spray. Wiping off excess spray with a paper towel. Unfold the pie crust--repair any tares by following the makers instructions. On the side of the crust that will face down on the pie dish put a heaping teaspoon of flour. Spread the flour evenly from the center of the crust to the very edges of the crust. Brush off excess flour; place floured side down in pie dish. Carefully fit crust into pie dish. Cut off excess crust, crimp edges of crust onto lip of pie dish using a table fork. Also you can use pie rings on edge for excellent results. Baste crust lightly with milk and bake to makers instructions. This should give you a beautiful golden brown crust. Let crust cool completely.

For filling use this recipe.

Combine sugar, 1 1/2 c water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.

Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.

For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks are formed. Stir 2 rounded tablespoons of meringue into lukewarm filling.

Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust.

Bake in slow oven (325°F) about 15 minutes, or until lightly browned. Cook on rack at least 1 hour before cutting.

Here are a few added tips to making this pie.

I used 1 1/4 cup of sugar instead of 1 1/2 cup for tartness of pie. I used one "heaping" teaspoon of lemon "zest" peel to filling. I like meringue on a lemon pie; however, nothing beats out a fresh made whipped cream topping on a lemon pie.

I squeezed my own lemons for the juice and only removed the seeds from the juice. It takes 3-4 lemons depending on size, etc. Remove the zest from the lemon first then squeeze for juice.

Here is an "awesome" recipe for another lemon pie. Follow the single pie crust as above. Remember let crust cool completely.

Remember this pie tip! Never add a hot filling to a cold crust or Never add cold filling to a hot crust. The penalty for these actions will always be a soggy crust.

Lemon Pie 2:

1 1/4 cup sugar
1/4 cup cornstarch
1 cup water
1 tsp. grated lemon peel
1/3 cup lemon juice
2 eggs, separated
1/2 cup softened cream cheese (4 oz.)

Combine 1 cup sugar and cornstarch; add water, lemon peel and juice, and egg yolks, slightly beaten. Stir until smooth. Cook, stirring constantly, until mixture thickens. Remove from heat and blend in cream cheese. Cool thoroughly.

Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Slowly fold into lemon mixture. Turn into pie shell and chill thoroughly.

Makes 6 or 8 servings.

Here are a few tips I found helpful in making this pie.

If you like your lemon pies on the tart side, use a little less sugar and a little more lemon juice.

I used two teaspoons of lemon zest on this recipe.

Instead of using the 4 oz. of softened cream cheese, I found the 8 oz. tub of whipped cream cheese and blended it very nicely into the filling.

Again this lemon cheese pie with fresh made whipped cream topping will bring a smile to anyone.