Luscious Lemon Meringue Pie

Lucious Lemon Meringue Pie                             From: Mom Seibert

Grandpa Seibert's favorite!

Make   a baked pie shell

Mix.....1/2 cup cold water, 1/4 teaspoon salt, 7 tablespoons cornstarch

Combine 1 1/2 cups hot water, 1 1/4 cups sugar in top of double boiler

and bring to a boil over direct heat.  Add cornstarch mixture and cook

until thickened; place over boiling water and cook until thick and smooth

(15 minutes),stirring constantly.

Beat..... 3 egg yolks slightly, stir in a small amount of hot mixture

into yolks, return to double boiler, and cook a few minutes longer.

Add.....1/3 cup lemon juice,  (fresh real lemon juice), grated rind of l

lemon, l tablespoon butter and blend.  Cool.

Pour.....into baked pie shell

Spread...Meringue lightly on filling and bake as directed

Meringue

3 egg whites

6 Tablespoons fine granulated sugar

1 teaspoon lemon juice or 1/2 teaspoon vanilla

Beat egg whites until stiff and dry (better volume is obtained if whites

are not too cold)

Add sugar gradually --1 tablespoon at a time-- beating well after each

addition.  Continue beating until stiff peaks form when egg beater is

lifted.

Add flavoring (the meringue should have flavor as well as the filling)

Spread meringue lightly over cooled filling in pie shell, making sure it

touches pastry rim all around.

Make graceful swirls or peaks in the meringue with the back of tablespoon

or spatula.

Bake in slow oven (325F) 25-30 minutes, or until meringue is firm and

delicately browned.

Let pie cool on rack away from drafts