Classic Lemon Meringue Pie

Prep Time: 45 minutes
Bake Time: 35 minutes
Yield: Makes 8 servings

Ingredients:

CRUST
9-inch single Classic Crisco Pie Crust

MERINGUE
1/2 cup sugar, divided
1 tbsp. cornstarch
1/2 cup water
3 large egg whites
3/4 tsp. vanilla extract

FILLING
1 1/2 cups sugar
6 tbsps. cornstarch
1/4 tsp. salt
1 1/2 cups water
3 large egg yolks, beaten
2 tbsps. butter or margarine
1 tbsp. grated lemon peel
1/4 cup fresh lemon juice

Preparation Directions:

CRUST
1. HEAT oven to 425°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking.

2. BAKE 16 to 20 minutes or until edges and bottom are golden brown.

MERINGUE - STEP 1
1. COMBINE 2 tablespoons sugar, cornstarch and water in small saucepan. Stir until cornstarch dissolves Cook and stir on medium heat until mixture is clear. Cool while preparing filling. Heat oven to 350°F.

FILLING
1. COMBINE sugar, cornstarch and salt in medium saucepan. Gradually add water, stirring constantly. Cook and stir on medium heat until mixture comes to a boil. Cook and stir constantly 1 minute. Remove from heat.

2. ADD about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring to a boil on medium heat. Cook and stir 1 minute. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.

MERINGUE - STEP 2
1. BEAT egg whites and vanilla in small bowl of electric mixer at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition.

2. ADD cooled cornstarch mixture gradually and continue beating until stiff peaks form. Spread over lemon filling, covering completely and sealing to edge of crust.

3. BAKE 15 to 20 minutes or until meringue is golden. Cool. Refrigerate.