Lemon Meringue Pie

by Michelle Jones

You can also top this delicious lemon pie with cool whip instead of meringue, either way it’s a perfect dessert for Easter! In fact, we always use whip cream in place of meringue because my husband had an allergy to eggs when he was a child. Although he's fine now, he just never developed a taste for meringue, and the kids prefer it that way too. Either way, this is a great dessert for any time of the year!

Ingredients:

½ c. lemon juice

1/3 c. cornstarch

3 egg yolks

1 ½ c. water

1 ½ c. sugar

3 Tbs. butter

2 drops yellow food coloring, if desired

Baked pie crust

Meringue

(Substitute with cool whip if desired)

3 egg whites

¼ tsp. Cream of tarter

6 Tbs. sugar

½ tsp. vanilla

Prepare filling:

* Beat egg yolks in a separate bowl.

* Mix sugar and cornstarch in a medium saucepan, gradually add water. Cook over medium heat until mixture comes to a boil and becomes thick. Boil and continue stirring for 1 minute.

* Stir half of the hot mixture into the egg yolks, then stir combined egg mixture back into the saucepan. Boil and stir for 1 additional minute and remove from heat.

* Add butter, lemon juice and food coloring if desired.

* Pour into baked pie crust.

Prepare Meringue:

* Beat egg whites and cream of tarter on high speed until foamy.

* Slowly add sugar and continue beating until egg whites become stiff.

* Add vanilla and spoon meringue onto the hot pie filling, making sure to cover filling completely.

* Bake at 400 degrees for 10-12 minutes or until the meringue is lightly browned.

* After the pie has cooled cover and keep refrigerated.

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