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RECIPE 91

A Superior Lemon Meringue Pie

      GRANNY SAYS: Here is my favorite pie for after dinner coffee or as a snack in the afternoon. You make both the lemon custard and the meringue by hand, but once this mouth-watering pie melts in your mouth — you'll head out to buy lemons again the next day!

      First prepare the lemon custard. . .

• Separate eggs.
• Whisk cornstarch into the lemon juice in a medium saucepan, slowly adding condensed milk and egg yolks, a little at a time.
• Stir over medium heat about 8 minutes or until the mixture boils and thickens.
• While stirring constantly, boil about 1 minute, then spoon the hot filling into the graham cracker crust and chill until completely cool.

• Beat egg whites with an electric mixer until soft peaks form, then, beating very lightly, gradually add sugar until meringue is stiff and glossy.
• Spoon meringue over chilled pie filling, covering completely and making sure to seal at crust edges.
• Bake in preheated oven at 450 degrees until meringue is golden brown (about 7 minutes).
• Cool well before serving.

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