Mom's Lemon Meringue Pie

Mom's Perfect Lemon Meringue Pie

These pies are really tart, just the way we like them.

Always a favorite for Springtime birthdays like my dad's.

1/3 C cornstarch

1 C lemon fresh squeezed lemon juice

1 1/2 C sugar

1 Tbsp butter

1/8 tsp salt

grated peel of 2 or 3 (or more) lemons

4 eggs seperated

1/4 tsp cream of tartar

1. Make your own homemade Pie crust.

2. In saucepan stir in first cornstarch, 1 C water, lemon peel and juice, salt and 1 C sugar. Cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.

3. In small bowl with wire whisk, beat yokes; stir in small amount of hot mixture. Slowly, pour yoke mixture back into lemon mixture, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.

4. Preheat oven to 400 degrees. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle 1/2 C sugar. Whites should stand in stiff glossy peaks.

5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min or till golden brown. Cool and refrigerate.

Don't bother trying to make this on a humid day, it won't work.