Best Lemon Meringue Pie

Before making pie filling, combine 3T sugar, 1T + 1t cornstarch, and 1/2 cup cold water. Cook slowly, stirring constantly until clear. Set aside. This will be added to the meringue later.

For the LEMON FILLING:

Mix in top of double boiler 1 cup sugar and 7T cornstarch. Add 1 cup cold water and mix until well combined.

Transfer to direct heat (low) and add 1 cup boiling water, stirring constantly. Cook until thickened over low heat.

Place over boiling water in double boiler again, cover and let cook 10 min.

Beat 3 egg yolks and pour small amount of cooked mixture over yolks, beat. Add a little more and beat again.

Add the yolk mixture to the double boiler mixture. Cook and stir for 3 minutes over the boiling water. Remove from heat.

Beat in 3T butter, 1/3 cup + 1T fresh lemon juice, and 1T grated lemon zest. Pour lemon filling into baked pie shell.

For the MERINGUE:

With electric mixer, beat 4 egg whites until frothy, add 6T sugar – 1 or 2T at a time – until stiff peaks form.

When all the sugar has been beaten in, gradually add the cooled thick mixture (from the beginning). Pour meringue over filling, making sure to seal in the edges.

Bake until lightly browned, 350 degrees for 15-20 minutes.