Mary Herbert's Lemon Meringue Pie

One of Groom’s favorite things in the world is pie. Any kind of pie. He is lucky to have married me. Not because I make great pies. Far from it. As a matter of fact, I can ruin a pie in no time flat. I’m really not a baker. Ask me to roast or braise or saute something, I’m your gal. Pie. Nope. Can’t do it.
However, I have a dear friend who is the queen of desserts. Her pound cake is legendary. Her chocolate desserts are the stuff dreams are made of. And her lemon meringue pie absolutely rocks. Her busband asked her to make it for our dinner last night…he loves it dearly. When Herbie heard that Groom loves pie, the dessert part of the meal was set.
The meringue was perfect..light..sweet and just a golden touch of color on the swirls.
The filling was all about lemon. Tart and sweet at the same time.
Groom smiled. And ate more pie.

Mary Herbert’s Lemon Meringue Pie
1 ½ c. sugar
1/3 c. cornstarch
¼ tsp. salt
1 ½ c. cold water
½ c. lemon juice (about the juice of two lemons)
5 eggs, separated
2 T. butter
2-3 tsp. grated lemon rind
one baked 9-inch pastry shell (I used the Pillsbury already-made shell)
¼ t. cream of tartar
½ c. plus 2 T. sugar
½ t. vanilla
Combine 1 ½ c. sugar, cornstarch, and salt in heavy saucepan; mix together. Gradually add water and lemon juice, stirring. Beat egg yolks until thick and lemon-colored; gradually stir into lemon mixture. Add butter. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook exactly one minute, stirring constantly. Remove from heat and stir in lemon rind. Pour into pastry shell. Combine egg whites (which have been at room temp.) with cream of tartar; beat until foamy. Gradually add ½ c plus 2 T. sugar, one tablespoonful at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350 for 12-15 minutes until golden brown. Let cool to room temp.

Mary Herbert's Lemon Meringue Pie