Lemon Meringue Pie

I hosted Easter dinner this year, and for dessert, I made my dad's favorite, Lemon Meringue Pie. Of course, I made it because I love him (not because this is one dessert that never fails me!) My good old Betty Crocker cookbook recipe works every time.

OK, first thing I admit is that I cannot make pie crust. Despite my grandmother's best efforts, I can't do it, so I cheat. I use a box mix...you do have to use a bowl and a rolling pin, so it almost homemade and I think it tastes great (and you can make those yummy cinnamon and sugar pie crust cookies with the leftover bits).



Meringue
3 egg whites
1/4 tsp cream of tartar
6 Tb sugar
1/2 tsp vanilla

In a 2 1/2 qt mixing bowl beat egg whites and cream of tartar until foamy. Add sugar 1 T at a time. Continue beating until stiff and glossy. Add vanilla.

Pie
9" baked pie shell
1 1/2 C. sugar
1/3 C. plus 1 T cornstarch
1 1/2 C. water
3 egg yolks, slightly beaten
3 T. butter
2 tsp lemon zest
1/2 C. lemon juice

Bake the pie shell. Make the meringue. Preheat oven to 400. Now make the lemon filling. Mix sugar and cornstarch in a saucepan ( 1 1/2 qt). Gradually add the water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Slowly pour at least half of the hot mixture into the eggs (you need to be pouring a thin stream of hot mixture while quickly stirring it into the eggs). Now pour it all back into the saucepan and return to heat. Bring back to boil and boil & stir for 1 minute. Remove from heat. Add the butter, lemon juice and zest. Pour into the pie shell.

Spread the meringue over the hot filling, sealing it to the edge of the crust. Bake about 8 minutes until the meringue is golden brown. Let cool completely on the counter and then refrigerate.