From Sandi's Recipe File - Lemon Meringue Pie (2)

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"From Sandi's Recipe File"

Recipe Source:
Favorite Family Desserts
from The Betty Crocker Recipe Card Library

Lemon Meringue Pie (2)

Amount	Ingredient
1 stick or 1/2 packet	Betty Crocker pie crust mix
1 1/2 cups	sugar
1/3 cup plus 1 tablespoon	cornstarch
1 1/2 cups	water
3	egg yolks, slightly beaten
3 tablespoons	butter or margarine
2 teaspoons	grated lemon peel
1/2 cup	lemon juice
2 drops	yellow food color
Meringue:
3	egg whites
1/4 teaspoon	cream of tartar
6 tablespoons	sugar
1/2 teaspoon	vanilla

Preparation Tips:

Prepare 9 inch baked pie shell as directed on package. heat oven to 400 degrees. In medium saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, juice and food color. Pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicate brown. Cool away from draft.
Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

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