emma's lemon meringue pie

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1 ½ cups sugar

7 tablespoons cornstarch 

1/2 tsp. salt
2 cups boiling water

3 eggs, separated
1/4 cup fresh squeezed lemon juice
2 tablespoons butter 

1 tablespoon grated lemon peel
1 (9-inch) baked pie crust, cooled

 Combine cornstarch, sugar, salt. Add the water. Cook until thick, stirring constantly. Cover and place over boiling water for about 10 minutes, stirring occasionally. Beat egg yolks slightly, add a small amount of hot mixture (to temper). Add to hot mixture, cook 2 minutes, stirring constantly.Remove from heat and stir in lemon juice, butter and grated peel. cool to room temperature without stirring. Pour into cooled, baked pastry shell.

 

 Meringue~Add 1 teaspoon lemon juice to 3 egg whites. Beat until smooth. Add 6 tablespoons sugar, one at a time. (*Beat until stiff glossy peaks form. Plopping large dollops of meringue onto the lemon filling, spread the meringue to the edges of the pie. Seal the pie completely by pressing the meringue against the crust. * this was not included in original recipe.)  

Bake at 350* for 15 to 20 minutes.

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enjoy!