Lemon Filling:
1 1/2 c. granulated sugar 1/3 c. cornstarch 1 1/2 c. water 3 egg yolks, beaten (save whites for meringue) 3 tbsp. butter ¼ cup lemon juice 1. Mix sugar & cornstarch together in a med. sauce pan. 2. Add water and bring to a boil, stirring constantly. Boil for 1 minute. 3. Add yolks, one at a time, stirring well between each. 4. Boil for 1 minute more. 5. Remove from heat. 6. Stir in butter and lemon juice. Pour into baked pie crust. |
Meringue:
1. Beat egg whites (3) with electric mixer on high until the foam forms soft peaks. 2. Add 1/3 cup sugar. 3. Beat until the foam is stiff. 4. Top the pie with meringue and bake at 350 for 20-25 min. or until peaks are brown. |