Prep Time 60m
Cook Time 30m
Ready Time 120m
Yield 8 servings

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups cold water
  • 1 large egg yolk, lightly beaten
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
Preparation Directions
  • Step 1Heat oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.
  • Step 2Reduce oven temperature to 350°F.
  • Step 3Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.
  • Step 4Stir small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.
  • Step 5Beat egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.
  • Step 6Spoon filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.
  • Step 7Bake at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.
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