Sweet and tangy

[rose0mary]

 This can be done with a pair (or more) of helping hands -
make it a family tradition to homebake.

LEMON MERINGUE PIE

one nine-inch baked pie shell
1.5 (1 1/2) cups of sugar (white)
1/3 cup plus 1 Tablespoon CornStarch
1.5 (1 1/2) cups of water
3 egg yokes, slightly beate
3 Tablespoons butter (or margarine)
2 teasponns grated lemon peel
1/2 cup Lemon Juice
If desired, 2 drops yellow food color

Heat oven to 400 degrees F.
Bake pie shell.

Mix sugar and cornstarch in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stirr 1 minute.

Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.

Remove from heat;
stir in butter, lemon peel, lemon juice and food color.

Pour into baked pie shell.

Meringue For Pie
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1/2 teaspoon Vanilla

Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time;
Continue beating until stiff and glossy.
Do Not Underbeat!
Beat in vanilla.

Heap meringue onto hot pie filling;
spread over filling,
carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake about 10 minutes or until a delicate brown.
Cool away from draft.