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Lemon Meringue Pie






  1. Heat oven to 400 degrees F.
  2. Mix sugar and cornstarch in 1 1/2-quart saucepan.
  3. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  4. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute.
  5. Remove from heat.
  6. Stir in margarine, lemon peel, lemon juice and food color.
  7. Pour into pie shell.
  8. Spoon meringue onto hot pie filling.
  9. Bake until delicate brown, about 10 minutes.
  10. Cool away from draft.
  11. Beat egg whites and cream of tartar until foamy.
  12. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under-beat.
  13. Beat in vanilla extract.
  14. Spread over filling carefully, sealing meringue to edge of crust to prevent shrinking or weeping.


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