MOTHER'S LEMON MERINGUE PIE 
1 1/2 c. sugar
1/4 c. cornstarch (or flour)
1/8 tsp. salt
1 3/4 c. boiling water
grated rind of 2 lemons
4 egg yolks
1/2 to 2/3 c. lemon juice
2 tbsp. butter
baked pie shell
4 egg whites, at room temperature
1/8 tsp. salt
1/2 tsp. vanilla or lemon extract
1/2 c. sugar

Beat egg whites, salt, and extract on high speed until it begins to thicken. Beat in sugar gradually; beat until stiff. Spread on slightly cool pie. Place in hot oven until meringue is golden brown. Let cool.

Tip: To prevent meringue from shrinking, take care to make it touch, all the way round, against edges of pie crust.

 

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