Lemon Meringue Pie

1. Make the pie crust. If you would like to use my homemade pie crust recipe, click here. You can also use an uncooked pie crust from the store. Bake the Pie Crust at 400° for 15-20 minutes, or according to package directions.

2. Finely grate the peel of 1 Lemon.

3. In a saucepan, combine the Sugar and the Cornstarch. Slowly add the Cold Water and stir it until is combined.

4. Separate the Egg Whites from the Egg Yolks. Place the Egg Whites in a medium-sized mixing bowl and set them aside. Place 3 of the Egg Yolks into the saucepan and stir them in until they are mixed well. Discard the other 2 egg yolks.

5. Turn the stove onto medium and stir the pie filling constantly. Cook it until it starts to boil, and then continue to boil it for 2 minutes.

6. Add the Lemon Juice and the grated Lemon Peel. Stir them in and then continue to cook it for another 2-3 minutes. It should be very thick.

7. Remove the pie filling from the heat. Stir in the Butter and then immediately pour the pie filling into the cooked pie shell. Set aside.

8. Preheat the oven to 350°F.

9. Make the meringue by beating the Egg Whites, Cream of Tartar, and the Sugar. Add the sugar slowly as you beat the egg whites. They should be very stiff. Mix it for at least 5 minutes.

10. Spoon the meringue over the lemon pie filling. Make sure that the filling is completely covered. You can make fun designs on top of the meringue by using a spoon or a knife.

11. Bake the pie at 350°F for 10-12 minutes, or until lightly golden brown.

12. Cool completely, and then serve and enjoy!