Lemon Meringue Pie

AppleJack asked me to make a pie, a real pie, no store bought filling.  I turned to one of my tried and true recipe books:  Starr Recipes from Greystone.  Unless you are from the Knoxville, Tennessee area or are "older" you might not recognize this cookbook.  The copyright date is 1970.  For fifteen years, Mary Starr served as Women's Director for WATE-TV.  Grandmother Bessie was a faithful follower of Mary Starr.  Basic recipes with no frills, easy to prepare and delicious.  I believe every single woman in my family had a copy of Starr Recipes in her kitchen.  When I moved into my first apartment, I think this was one of the first recipe books I purchased--it has proven itself to be a good investment.

Lemon Meringue Pie

4 tablespoons cornstarch

1/4 teaspoon salt

1 cup sugar, plus 6 tablespoons for meringue

1 1/2 cups water

3 eggs (separate egg yolks and egg whites)

2 tablespoons butter

1 1/2 teaspoon grated lemon rind

5 tablespoons lemon juice (fresh is best)

• In a small saucepan combine 4 tablespoons cornstarch, 1/4 teaspoon salt and 1/2 cup sugar
• When mixture is well blended, gradually add, stirring to dissolve 1 1/2 cups water
• Cook mixture over medium heat, stirring constantly, until thickened
• Add the slightly, beaten egg yolks (remember to temper the egg yolks), return to heat and cook and stir two minutes longer.  
• Remove mixture from the heat and stir in:  2 tablespoons butter, 1 1/2 teaspoon grated lemon rind and 5 tablespoons lemon juice
• Cool and pour into a cooled, baked pie shell
• Cover with meringue made from three egg whites and 6 tablespoons sugar
• Brown meringue.  Let cool.  Pie is better if allowed to cool for several hours before serving (if you can wait long enough for it to cool)

This is a very easy, basic and tasty pie.  It won't last long when served and be prepared for requests for second serving.