Fresh Lemon Meringue Pie

For over thirty years this is the recipe I've used for Lemon Meringue Pie. Bob savors every bite!

Fresh Lemon Meringue Pie
from "Sunkist"

1 1/2 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon fresh grated lemon peel (this is the part with color - not the bitter white part underneath. If available, I buy one imported lemon so that I have the yellow peel. The green peel works fine - it's just not as pretty).
1 baked 9-inch pastry shell

In a saucepan, mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water., then lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula, Gradually bring mixture to full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minutes. Remove from heat and stir in grated peel. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.

Meringue
3 egg whites
1/4 teaspoon cream of tarter
6 tablespoons sugar

Have egg whites at rom temperature. Use a small, deep bowl. Beat with mixer several seconds until frothy (some fairly large air cells still remain). Add cream of tarter. Beat on high speed until whites have just lost their foamy appearance and bend over slightly when beaters are withdrawn, forming “soft peaks”. Reduce speed to medium while adding sugar gradually about a tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy and soft peaks are again formed when beaters are withdrawn. Place meringue on the hot filling in several mounds around the edge of pie crust, sealing well. Cover the rest of the filling by spreading meringue from edge of pile to center, forming decorative swirls with spatula. Bake at 350 for 12 - 15 minutes until golden brown. Cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving. Use sharp knife and dip into hot water after each cut for a perfect clean cut serving.

NOTE - it works best to have the ingredients ready to make the meringue as soon as the custard is ready.  You need to put the meringue on  the custard while it's still hot.  This helps to cook the meringue. 

I also tried making the filling with all sugar, but used 1/4 cup less sugar called for in the recipe.  It still turned out really well and wasn't too sour/tart. 

Linda's variation to use for filling with less sugar - still tastes great!

1 cup splenda (scant)
1/2 c. sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1/2 cup lemon juice
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon fresh grated lemon peel
1 baked 9-inch pastry shell

In a saucepan, mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water., then lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula, Gradually bring mixture to full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minutes. Remove from heat and stir in grated peel. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.