1 (9-inch) baked deep dish pie crust
1/2 cup corn starch
1 and 1/4 cups sugar
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice (add more according to taste, Sue uses at least 3/4 cup)
2 tbsp butter
5 egg whites
1/2 cup sugar (for meringue)
2 tsp corn starch
Mix corn starch, 1 and 1/4 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil
reduce heat and continue stirring for one minute until very thick. Remove from heat; stir in lemon juice, and butter until smooth.
Pour hot filling into pie crust.
Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons (tsp) of corn starch, beating until stiff peaks form. Make sure bowl has been rinsed in sudsy water, and cleaned in water and dried thoroughly.
Bake on rack in bottom third of preheated oven in 375 degree oven. Bake 10 minutes or until peaks are lightly browned.
Cool at room temperature for 30 minutes then chill for a minimum of 3 hours before serving.
Additional images of this Lemon Meringue Pie recipe can be found here.
