“There are lots of good lemon-meringue recipes, including the one on the cornstarch box. I like this one made with boiling water. It’s almost impossible to get a lumpy pie if you stir half the boiling water in quickly, beat it smooth, then add the rest.
“The only guest I’ve ever served this to who didn’t like it was an old WWII veteran who had spent weeks on a lonely Pacific island with nothing to eat but wild lemons! I guess he never wanted to taste lemons again!”
 | Lemon Meringue Pie Baked 9” pie shell ¾ c. granulated sugar 7 T all-purpose flour 2 T cornstarch ½ t salt 2 ½ c. boiling water 3 egg yolks ½ c. granulated sugar 6 T lemon juice 3 T grated lemon rind 1 T butter | Meringue 3 egg whites at room temperature ½ t salt ½ t cream of tartar ½ t vanilla 6 T super-fine granulated sugar |
In saucepan, combine ¾ c. sugar with flour, cornstarch and salt. Slowly stir in boiling water. Cook over low heat until smooth and thick enough to mound. Beat yolks with ¼ c. sugar; slowly stir into hot filling. Blend well. Return to low heat; cook 5 minutes stirring frequently. Add lemon juice, rind and butter. Immediately remove from heat; cool; pour into shell.
Top with meringue:
Beat whites until foamy. add salt and cream of tartar. Continue beating, adding sugar a Tablespoon at a time, until peaks form.
Seal meringue to the inner edges of the crust. Pull meringue with back of a spoon into peaks with curly tops. Bake at 350o for 12 – 15 minutes until meringue tips are delicately browned. Cool on a rack away from drafts.
~ I’m a big fan of lemon curd and all curdled citrus things so this is definitely a favorite!