Lemon Meringue...the taste of sunshine!

Lemon Meringue, sweet and tangy sunshine...makes me happy!!  Especially since I add a little bit of extra lemon zest, and by a little, I mean a lot.  One of my favorite lemon meringue stories comes from a friend, who told me a time a friend had made him lemon meringue pie, but had never made before, and was a beginning cook.  She read that it needed lemon zest, and  cut up the lemon rind into pieces and added that to the pie.  So, the pie was a little chunky :)  So, just lightly grate the lemon rind, no chunky pieces!!  Have some sunshine today!!

Lemon Meringue Pie

 

Whisk thoroughly in a medium saucepan:

6 Tbsp cornstarch

1 1/2 cups sugar

1/8 tsp salt

Whisk in, blending well:

1/2 cup strained lemon juice

1 Tbsp lemon rind

½  cups water

Whisk in until no yellow streaks remain:

3 large egg yolks

Add

2 Tbsp butter, cut into small pieces

Add

1 ½ cup boiling water

Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to full boil then  simmer over medium heat for 1 minute.  The filling should be very thick.  Pour the filling into baked pie crust and press a sheet of plastic wrap directly on the surface.  Immediately prepare meringue topping.

Meringue

In a clean, grease-free glass or metal bow, beat on medium speed until foamy:

2 large egg whites

Add and beat until soft but definite peaks form:

¼ heaping tsp cream of tartar

Very gradually beat in:

3 Tbs sugar

Beat on high speed until the peaks are stiff and glossy but not dry.  Beat in:

¼  tsp vanilla

Immediately spread the meringue over hot pie filling, anchoring it at the edge of the crust at all points.  Bake for 10 minutes.