Lemon Meringue Pie

This pie is one of my Daddy’s favorites! I experimented by adding ½ tsp. of vanilla to the meringue. Very good!

Set your oven at 350°.

1 ½ c. sugar
3 Tbl. cornstarch
3 Tbl. AP flour

Dash salt
1 ½ c. hot water

3 slightly beaten egg yolks
½ tsp. grated lemon peel
2 Tbl. butter
⅓ c. lemon juice
1-9 inch baked pastry shell

3 egg whites
1 tsp. lemon juice
6 Tbl. sugar

In saucepan, mix ½ cup sugar, cornstarch, flour, and salt. Gradually blend in water. Bring to a boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove heat. Use the a bit of hot mixture to warm yolks before adding. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in ⅓ cup lemon juice. Cover entire surface with plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 tsp lemon juice till soft peaks form then gradually dissolve 6Tbl. sugar and beat to stiff peaks. Spread meringue over pie sealing to pastry edge. Bake till meringue is golden (12 -15 min.). Cool to serve.