Gugel Family Cookbook

Lemon Meringue Pie

3 egg yolks
1 1/2 cups sugar
3 Tbs. cornstarch
3 Tbs. flour
dash of salt
1 1/2 cups hot water
2 Tbs. butter or margarine
1/2 tsp. grated lemon peel
1/3 cup lemon juice
1 baked 9" Standard Pie Pastry recipe, cooled - use half recipe of Standard Pastry, roll out, line 9" pie plate, prick bottom and sides with a fork; bake at 450°F until golden, 10 to 12 minutes.

Beat egg yolks slightly with fork; set aside. In medium saucepan, thoroughly combine sugar, cornstarch, flour, and salt. Gradually add 1 1/2 cups hot water to the mixture, stirring constantly. Cook and stir over high heat until the mixture comes to a boil. Reduce heat; cook 2 minutes more, stirring constantly.

Stir a moderate amount of the hot mixture into the egg yolks, then immediately return this to the remaining hot mixture in the saucepan. Bring to a boil and cook 2 minutes, stirring constantly. Remove from heat. Add butter or margarine and grated lemon peel. Slowly add lemon juice while stirring constantly. Pour hot filling into cooled pastry shell.

Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbs. sugar

Beat the egg whites, vanilla, and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved. Spread meringue atop hot filling.

Bake at 350°F until peaks are golden, 12 to 15 minutes. Cool.

Dad's favorite