Lemon Meringue Pie
1 (9 inch) pie crust
1 cup plus 6 tbsp sugar, divided
1 ½ cups plus 3 tbsp water, divided
1 tbsp butter
4 tbsp cornstarch
6 tbsp plus 1 tsp lemon juice, divided
1 tsp grated lemon zest
3 eggs, separated
2 tbsp milk
Place pie crust in pie pan, crimp and bake according to pkg or recipe directions
Mix 1 cup sugar, 1 ½ cups water and butter in a sauce pan
Heat over medium heat
In a small dish, mix 3 tbsp water and cornstarch; add to hot sugar mixture in saucepan
Cook until clear, about 8 minutes
Add 6 tbsp lemon juice and the zest
Cook for 2 minutes
In a bowl, beat egg yolks with milk
Add to lemon mixture to saucepan
Bring to a boil
Let cool then pour into baked pie shell
Preheat oven to 350 degrees
In a mixing bowl or the bowl of a stand mixer, beat egg whites
Add 6 tbsp sugar gradually and continue beating until stiff peaks form
Beat in 1 tsp lemon juice
Spread meringue over lemon pie filling
Bake in 13 to 15 minutes until meringue begins to turn golden brown
Serves 8
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