Grandmas Best-Ever Lemon Meringue Pie
egg yolks (slightly beaten)
greated lemon peel (zest)
1Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
2Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
3Combine egg yolks and lemon juice stir into thickened mixture.
4Return to heat and cook, stirring constanly Until mixture bubbles again.
5Remove from heat. Stir in butter and lemon peel (zest)
6Cover and cool until lukewarm.
8add salt to egg whites; beat until frothy.
9Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
10Stir 2 rounded tablespoons of meringue into lukewarm filling.
11Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
12Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
13Cool on rack at least 1 hour before cutting.