Cassie's Lemon Meringue Pie
Filling:
1 1/4 c. sugar
1/3 c. cornstarch
1 1/2 c. water
2 tsp. butter
1 1/2 Tbsp fresh lemon zest
1/2 c. fresh lemon juice (about 3 lemons)
1 large egg
1 egg white
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp sugar
3/4 tsp. vanilla
Bake single pastry shell ( http://www.crisco.com/Recipes/Details.aspx?recipeID=3589 ) in a 9" pie plate for 8-10 minutes at 475 degrees F, or until golden brown. Reduce heat to 400. In a small bowl, beat eggs for filling with a fork. In 2 qt saucepan, mix sugar & cornstarch, gradually mix in water. Cook over medium heat stirring constantly until mixture thickens & boils for 1 minute. Temper eggs with sugar mixture. Pour tempered egg mixture into saucepan, boil & stir for 2 minutes. Remove from heat. Add remaining filling ingredients. Pour into crust. With an electric mixer, beat egg whites & cream of tartar on high until foamy. Beat in sugar (1 Tbsp at a time). Add vanilla. Do not over beat. Spread meringue all the way to the edges. Bake 8-12 minutes. Cool at least 2 hours (no drafts!) before refrigerating.
P.S. it comes out to be the color of lemonade...if you want it to be bright yellow, just add some food coloring :)
