Lemon Cream Pie

You'll need 1 9-inch baked pie shell.

Lemon Filling:

Ingredients

• 1 1/4 cups sugar
• 6 Tbsp. cornstarch
• 1/2 tsp. salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 1/2 cup lemon juice
• 1 Tbsp. grated lemon rind
• 2 Tbsp. butter

Directions

Cook sugar, cornstarch, salt, and milk in double boiler until thick. Add small amount of mixture to egg yolks. Combine with the rest of the mixture and cook a few minutes. Remove from the heat. Add lemon juice, rind and butter. Cool. Pour into shell.

Meringue:

Ingredients

• 3 egg whites
• 1 Tbsp. lemon juice
• 1/8 tsp. cream of tartar
• 6 Tbsp. sugar

Directions

Beat eggs, lemon juice, and tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Spread over filling, sealing it clear to the edge. swirl and make peaks. Brown 15-20 minutes in 375 degrees F oven. Watch often after first 10-12 minutes.

By Robin from Washington, IA