Lemon Meringue Pie

Lemon Meringue Pie                                                                                          Nancy Harrison

Mix: ½ cup cold water, ¼ tsp salt, 7 TB cornstarch

Combine: 11/2 cups hot water, 1 ¼ cup sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch mixture and cook until thick. Put over boiling water and cook 15 minutes, stirring constantly.

Beat: 3 egg yolks, slightly; stir a small amount of the hot mixture into the egg yolks; return to double boiler and cook a few minutes longer

Add: 1/3 cup lemon juice; grated lemon rind, 1 TB butter; blend and cool

Pour Filling into baked pie crust, top with meringue and bake until topping is browned.

My Aunt Betty Harrison Miller gave me this recipe along with many others as a wedding gift for my wedding in 1966. It’s tried and true and delicious!