MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: World's Best Lemon Meringue Pie
Categories: Pies, Pastry, Citrus
Yield: 6 Servings

Dough for single-crust pie
1 c Sugar
1/4 c Cornstarch
3 tb A-P flour
1/4 ts Salt
2 c Water
3 lg Egg yolks; beaten
1 tb Butter
1/4 c Lemon juice
1 ts Grated lemon zest

MMMMM--------------------------MERINGUE-------------------------------
3 lg Egg whites; room temp
1/4 ts Salt
1/2 c Sugar

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2 in.
beyond rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 425ºF/218ºC.

Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack until edge is golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°.

In a medium saucepan, combine sugar, cornstarch, flour
and salt. Gradually stir in water. Cook and stir over
medium heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes more. Remove from the heat.

Gradually stir 1 cup hot mixture into egg yolks; return
all to saucepan. Bring to a boil. Cook and stir for 2
minutes. Remove from the heat. Stir in the butter, lemon
juice and zest until smooth. Pour into pie crust.

In a bowl, beat egg whites and salt until stiff (but not
dry) peaks form. Gradually beat in sugar until soft
peaks form. Spread over pie, sealing edge to crust. Bake
@ 350ºF/175ºC until meringue is golden, 12-15 minutes.
Cool. Store any leftovers in the refrigerator.

Phyllis Kirsling, Junction City, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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