Lemon Meringue Pie

I totally forgot I had this to post. oops!

I just use the recipe off the cornstarch box. Here it is:

Filling:
1/4 cup Corn Starch
1 cup sugar
1/4 cup lemon juice
3 egg yolks
1 1/4 cups water
1 tsp. grated lemon rind (optional)
1 tbsp. butter
1 9 inch pre-baked pie shell

Meringue:
3 egg whites
6 tbsp. sugar


Filling: In a medium saucepan, combine corn starch, sugar and lemon juice; mix well. Beat egg yolks; add to corn starch mixture. Add water. Bring mixture just to boiling over medium high heat and simmer gently for 5 minutes, stirring constantly. (I like to use a whisk) Remove from heat. Add butter and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell. Prepare meringue as follows.

Preheat oven to 400 degrees F. With electric mixer at high speed, beat egg whites until soft peaks form. Gradually add sugar. Continue to beat on high speed to form stiff, glossy peaks. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8-10 minutes or until golden. Cool on cake rack away from draft for 2 hours. Refrigerate and serve cold.

I also make my own pie crust. I will post that recipe later. I'm too tired to type it out right now. Sorry:(