Lemon Meringue Pie

From the Manor Bakery, Toronto, Canada

Auntie Norma's First Prize Winner!

This pie is tart and lemony, with excellent texture.

1-1/2 CUPS WATER
1 CUP SUGAR
GRATED RIND OF ONE LEMON
JUICE OF ONE LEMON
4 TBLSP CORNSTARCH
2 EGG YOLKS
PINCH OF SALT

MERINGUE*

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Combine water and sugar in saucepan with lemon rind and salt. Bring to a boil for a few minutes. Beat egg yolks, lemon juice and cornstarch together, then thin with a little of the boiling water mixture. Stirring constantly, add egg-yolk mixture to boiling water mixture and continue stirring until thickened (Be sure to turn down heat so mixture doesn’t burn, and be patient—filling can take several minutes to thicken).

Pour lemon filling into baked pastry shell. Top pie with meringue and bake at 375 degrees until meringue is browned (watch carefully so meringue doesn’t burn).

*MERINGUE

Beat 3 egg whites, 4-5 tblsp sugar, and 1/4 tsp vanilla together until stiff peaks form. Carefully scoop onto pie, making peaks with the back of a spoon (press lightly, then lift).