LEMON MERINGUE PIE

Perfect dessert for those hot summer days, can't beat old-fashioned lemon meringue pie. Makes one 10 inch pie [25 cm]
2 cup Boiling water 500 mL
1 Lemon 1 
1/3 cup Corn starch 75 mL
1 1/2 cups Sugar 325 mL
4 Egg yolks, lightly beaten 4
1/2 tsp Salt 2 mL
2 tbsp Butter 30 mL
1 Baked 10 inch [25 cm] pie shell 1

Grate lemon coarsely, then juice to make 1/2 cup (125 mL). Set a side.

  • Mix sugar, corn starch and salt in a heavy saucepan.
  • Add half boiling water to sugar mixture and whisk until smooth. Whisk rest into egg yolks. Whisk together.
  • Place over medium heat and whisking constantly, bring to boil. Turn off heat and let cook until thickened, stirring constantly.
  • Remove from heat, and stir in rind, lemon juice and butter. If it seems too thick add a little more lemon juice until desired consistency.
  • Cool slightly and pour into baked shell. Top with the Foolproof Meringue.
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