LEMON MERINGUE PIE

(one 9-inch pie)

The filling is just firm enough to cut, and the taste is very lemony with a nice balance of sweetness-in good style any time.

Basic Pie Dough for a 9-inch pie shell
teaspoon salt
1 cup sugar
3 tablespoons (about 1/3 stick) butter
6 tablespoons cornstarch
Grated rind of 1 lemon-both yellow 2 Cups water and white parts
cup freshly squeezed lemon juice Meringue topping for a 9-inch pie
3 eggs, separated
Preheat the oven to 425 degrees F.

Line 9-inch pan with the rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until light brown, dry, and crisp.

Mix the sugar and cornstarch together in a heavy-bottomed saucepan. Stir in the water. In a small bowl mix the lemon juice and yolks together and beat with a fork until blended. Add the yolk mixture to the sugar mixture in the saucepan, and stir in the salt.

Cook over medium heat, stirring constantly, until the mixture is thick and translucent. From this point continue to cook, stirring, at least 3 more minutes - the mixture will plop off the spoon in clumps. Remove from heat and add the butter and grated lemon, stirring to blend. Cool for about an hour, stirring occasionally, and spread in the pie shell.

Make the meringue, using the remaining 3 whites plus 2 more whites. Spread all over the top, making sure that it touches the edge of the pie crust. Make swirls with the back of a spoon or a spatula. Lightly brown in a preheated 375 degree F. oven, or run under a hot broiler for a minute or two. Serve at room temperature, but store in the refrigerator if not serving within several hours.