Very Lemony Meringue Pie

• sugar↗1 1⁄4 cups
• cornstarch↗1⁄3 cup
• cold water1 cup
• egg yolks↗3
• lemon juice↗1 cup
• butter↗3 tablespoons
• baked pie shell (9-inch)↗1
• MERINGUE
• cornstarch↗1 tablespoon
• cold water1⁄3
• egg whites↗3
• vanilla↗1 teaspoon
• dash salt↗1 teaspoon
• sugar↗6 tablespoons

Step-by-step instructions

1. 1

   In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.

2. 2

   Stir a small amount of hot filling into egg yolks. Return to pan. Stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Add lemon juice and butter. Stir until butter is melted and mixture is blended. Pour into baked pastry shell.

3. 3

   MERINGUE: In a saucepan, combine cornstarch, and water until smooth, Cook and stir on medium until thickened, about 2 minutes. Remove from heat. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time on medium speed until peaks form. Gradually beat in cornstarch mixture 1 tablespoon at a time on high until stiff peaks form. Spread over hot filling.

4. 4

   Bake at 325F for 18-20 minutes. Cool on wire rack.