Classic Lemon Meringue Pie

1. 1

   HEAT oven to 425u00b0F. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Thoroughly prick bottom and sides with fork to prevent shrinking.

2. 2

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

3. 3

   COMBINE 2 tablespoons sugar, 1 tablespoon 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 350u00b0F.

4. 4

   COMBINE 1 1/2 cups sugar, 6 tablespoons 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.

5. 5

   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.

6. 6

   BEAT egg whites and vanilla in medium bowl with 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.

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.