Lemon Meringue Filling

Photo: flickr user woohooitsallie

Ingredients

1 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups boiling water

3 eggs, separated

cup sugar

2 teaspoons fresh lemon rind

cup fresh lemon juice

Preparation

FILLING: Stir first 3 ingredients together until well mixed, add the boiling water; place saucepan over medium heat, stir constantly with a wooden spoon for about 5 to 10 minutes until the mixture is clear and thick. Remove from heat.

Separate eggs, putting yolks in small bowl and the whites in a large mixing bowl. Beat egg yolks lightly and start adding the 1/3 cup sugar a little at a time. When all sugar is added the mixture should look lemon colored and creamy. Add this mixture to the clear mixture and return to the stove top. Boil 2 minutes. Remove from the stove. Add lemon juice and rind. Allow to cool. When cool, fill pie shell and cover with meringue (see below for method). Bake in a slow oven, 325 degrees, for about 30 minutes or until meringue is lightly

MERINGUE: Measure 6 tablespoons sugar in measuring cup. Beat the 3 egg whites until foamy, then add sugar, 1 tablespoon at a time. Beat until it holds in stiff peaks. Spoon meringue over top of pie filling. First, with a spatula, spread meringue around edge of pie shell, then heap rest on top and push out to meet borders, leaving irregular. Follow baking directions.