Rosie's Lemon Meringue Pie
one baked pie shell
1 1/4 c sugar
1/3 cup + 1 tbs cornstarch
1 1/2 c water
1/2 c lemon juice
1 tbs lemon zest
3 egg yolks, set aside in separate bowl
1 tbs butter (optional)
3 egg whites
1/4 tsp cream of tartar
4 - 6 tbs sugar
1 tsp vanilla
Blend cornstarch and sugar together in a 2 qt saucepan. Slowly blend in water. Cook on med high heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute while stirring.
Working quickly, pour 1/2 the mixture into the egg yolks, beating constantly. (You'll work those arm muscles!). Mix this back into the saucepan with the rest of the stuff and boil another minute while beating. The mixture should be really thick at this point.
Remove from stove and stir in lemon juice and lemon zest, and butter if desired. Pour into pie shell and set aside while you make the meringue:
Combine egg whites and cream of tartar and beat well on low speed until blended. On high speed, whip egg whites and gradually add sugar as you beat. When meringue holds a firm peak, mix in vanilla and spread on pie, sealing the meringue around the crust.
Bake at 350 until the meringue is a light golden brown.
Sit back and enjoy the praise.
Thanks for reading. Have a great week!