1 9" pie shell, cooked
Filling
1 1/2 cups sugar
7 T cornstarch
1/4 t salt
1 1/2 C boiling water
3 egg yolks, slightly beaten.
2 T butter
1 t grated lemon rind
1/2 cup lemon juice
Meringue
3 egg white at room temp
1 t lemon juice
6 T sugar
Filling
Put the sugar, cornstarch, and salt in a saucepan.
Add boiling water, stirring constantly.
Cook, stirring constantly, until thick and clear.
Remove from heat.
Stir some of the hot stuff into the egg yolks, a little at a time, then add back to the pan.
Cook 4 - 5 minutes. Remove from heat and stir in butter.
Let cool.
Pour into the cooked and cooled pie shell.
Meringue
Preheat oven to 350.
Beat egg whites until they stand in soft peaks when beater is lifted.
Gradually add sugar, beating well after each addition.
Spread meringue on cooled filling so that it touches the pastry all the way around.
Bake at 350 for 10-15 minutes or until browned.
Cool pie with meringue to room temperature before refrigerating.
Keep pie refrigerated right up to the moment of serving or the filling will run.
The Johnson Family Cookbook