Lemon Meringue Pie

1. 1

   Mix 1/2 cup water with the cornstarch until you have a thin paste.

2. 2

   Combine 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat.

3. 3

   Add cornstarch paste and cook until mixture begins to thicken.

4. 4

   Return to the double boiler and continue cooking until thick and smooth (about 15 minutes).

5. 5

   Pour in slightly beaten egg yolks; return to double boiler and cook for 1 minute longer.

6. 6

   Add lemon rind and juice and butter and blend well.

7. 7

   Cool and pour into a cooked pie shell.

8. 8

   Top with meringue.

* Per serving · 4 servings · Values may vary.

No additional tips available.