Bubby’s Lemon Meringue Pie

• 7 Tbsp cornstarch
• ¹⁄₄ tsp salt
• ¹⁄₂ cup cold water
• 1¹⁄₂ cups hot water
• 1¹⁄₄ cups + 6 Tbsp sugar
• 3 eggs, separated
• ¹⁄₃ cup lemon juice, plus a bit more
• some lemon zest (use more if you like it tart)
• 1 Tbsp margarine
• 1 pastry pie crust (do not use a graham cracker crust)

In a small bowl, mix cornstarch and salt. Pour mixture into cold water, mix well, and set aside. Pour the hot water into a pot and add 1¼ cups of sugar. Bring to boil, add cornstarch mixture, and cook until thick. Stir occasionally to mix.

Once it reaches desired consistency, remove from heat. Pour some of the hot lemon mixture into the egg yolks (to temper) and then pour yolks into the pot. Mix well. Add lemon juice and stir. Add the lemon zest and margarine and mix well. Allow mixture to cool.

Pour lemon mixture into pie crust and bake at 325°F (160°C) for 25–30 minutes. Let it cool completely so it can set properly.

In a medium bowl, beat egg whites. When soft peaks form, add 6 Tbsp sugar and a drop of lemon juice and beat until meringue is fluffy. Using a piping bag, pipe the meringue onto the base, sealing it to the crust.

At this point, you can place the pie into a preheated 500°F (250°C) oven and watch it carefully as it will brown very quickly. Alternatively, use a small blowtorch (with all necessary precautions) and brown the top.

Note: You can prepare and bake the lemon base in advance. The meringue should be prepared fresh.

(Originally featured in Family Table, Issue 708)