Lemon Meringue Pie

All the Dads that were going to the great Father's Day BBQ today love lemon meringue pie.  After checking out the outrageous price of lemon pie filling in the grocery store, I decided to make my own...it would taste better anyway, right?  After checking several of the many cookbooks I have at home, I settled on a recipe from my good old Betty Crocker cookbook.  It turned out to be really easy to make, and tasted delicious.  You will need one prebaked 10" pie crust for your lemon filling.

Lemon filling:
2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 t. grated lemon peel
2/3 c. lemon juice

Combine sugar and cornstarch in a large saucepan.  Gradually mix in all the water.  Cook over medium heat until mixture thickens and boils.  Boil and stir constantly for one minute.  Gradually stir about 1/2 of the hot mixture into the egg yolks.  Blend egg yolks into remaining hot filling.  Whisk and boil one minute.  Remove from pan and stir in butter, and stir until it melts.  Stir in lemon peel, lemon juice and (if desired) several drops yellow food coloring.  Pour into baked pie shell.

Meringue:
4 egg whites
1/4 t. cream of tartar
Beat until soft and glossy, gradually add in
1/2 c. sugar
Beat until peaks form.
Beat in 1/4 t. meringue

Drop meringue by large spoonfuls on top of the pie filling.  Spread to cover, making sure to make contact with the edges of the pie dough.  Bake at 400 for 6 minutes.