Lemon Meringue Pie by Jane (Millet) Bryson

Lemon Meringue Pie

From Jane Bryson

1 ½ cup sugar

3 Tbsp. cornstarch

3 Tbsp. flour

dash salt

1 ½ cup water

3 egg yolks

2 Tbsp. butter

½ tsp. shredded lemon peel

1/3 cup lemon juice

1 pastry shell

Meringue (see recipe below)

Mix sugar, cornstarch, flour, and salt together in saucepan. Add water. Cook and

stir continuously over medium high heat until thick and bubbly. Reduce heat and

stir for 2 minutes. Remove from heat. In separate bowl, beat egg yolks slightly.

Stir in 1 cup of hot mix. Then add egg mixture back into saucepan. Bring to a

gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter and

lemon peel. Gradually stir in lemon juice. Pour into baked pastry shell. Spread

meringue over hot filling. Fill to edge. Bake at 350 degrees for 12 minutes. Cool

on wire rack.