Char’s Lemon Meringue Pie
- 1 ¼ cups sugar
- 6 Tbsp cornstarch
- ¼ tsp salt
- 2 cups boiling water
- 3 eggs, separated
- grated rind of 1 lemon
- 3 Tbsp fresh lemon juice
- 1 Tbsp butter (I use unsalted)
- 1 pre-baked 9” pie
- 6 Tbsp powdered sugar neither granulated nor superfine
In top of a double boiler, combine sugar, cornstarch and salt and blend well. Slowly add in boiling water, whisking as you add the water to avoid lumps. Cook over double boiler for 15 minutes stirring constantly until thick, then occasionally.
Mix together egg yolks, lemon rind and lemon juice. Add to thickened mixture and continue to cook, stirring constantly, for 2 minutes longer. Cool for about 10 minutes, then pour into baked and cooled pie shell.
Gradually beat egg whites with powdered sugar added 1 Tbsp at a time, until stiff peaks form. Top pie with meringue and make pretty swirls.
In preheated 325 oven, brown until golden brown, about 20-25 minutes.