Lemon Meringue Pie

Recipes from one of my first cookbooks as a new homemaker, The Better Homes and Gardens “New Cook Book” 1981 edition
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Lemon Meringue Pie
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1 ½ cups sugar
3 T. cornstarch
3 T. flour, all-purpose
1 ½ cups water
3 eggs
2 T. butter or margarine
½ tsp. lemon peel, finely shredded
1/3 cup lemon juice
1 9” Baked Pastry Shell

In a medium saucepan combine sugar, cornstarch, flour, and dash salt. Gradually stir in water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into Baked Pastry shell. Spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover, chill to store. Makes 8 servings.

Tips for making cream pies
Cream pies must be thoroughly cool before serving, or the filling will be soft. After cooling to room temperature for 4 to 6 hours, cover and refrigerate.
To cover a meringue-topped cream pie, insert several toothpicks halfway into the surface of the meringue to hold wrap away from the pie. Loosely cover with clear plastic wrap and chill to store. (after the meringue is refrigerated, it will be somewhat rubbery.) Dip a knife in water before cutting the pie to prevent the meringue from sticking.

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Meringue
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3 egg whites*
½ tsp. vanilla
¼ tsp. cream of tatar
6 T sugar

In a small mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed on an electric mixer about 1 minute or till soft peaks form.
Gradually add the sugar, about 1 T. at a time, beating at high speed on electric mixer about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie recipes.

*Note: While the 3-egg-white recipe makes an adequate amount of meringue, you can use the extra egg white from a 4-egg-yolk pie for a more generous meringue. Follow the directions above, except use 4 egg whites, 1 tsp vanilla, ½ tsp cream of tartar and ½ cup sugar. It may be necessary to beat the mixture slightly longer to achieve the proper consistency.