Goodness gracious sakes alive…
How does the human race survive…
Why look what happened when I beat it…
I can’t believe how large it grew…
I wonder how some people eat it…
Such… ucky… yucky gooey phooh…
I know what you are all thinking… (sigh)
but I’m simply making icing…
for a lemon meringue pie…
lol...
;-D

Lemon Meringue Pie Recipe

This Lemon Meringue Pie Recipe makes the best Lemon Meringue Pie I have ever tasted. Just be sure to pay attention to your timing when the Meringue is browning for best results.

Pie Filling
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1 1/2 cups HOT water
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1 9-inch baked pastry shell

(Meringue Recipe at bottom of page)

In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually add hot water, stirring constantly.
Cook and stir over moderately high neat until mixture comes to boiling.
Reduce heat; cook and stir 2 minutes longer.
Remove from heat.
Stir a moderate amount of the mixture into egg yolks, then return to hot mixture.
Bring to boiling and cook 2 minutes, stirring constantly.
Add butter and lemon peel.
Slowly add lemon juice, mixing well.
Pour into pastry shell.
Spread meringue over filling: seal to edge.
Bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown.
Cool before cutting.
Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils

Meringue
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tblspoons sugar

Beat eggwhites (yeah beat it... beat it... beat it... lol ;-)
with vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff and glossy peaks form and all Sugar is disolved