Prize Lemon Meringue Pie

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

(one 9-inch pie)
1 baked 9-inch pie shell
7 tablespoons cornstarch
1/1/2 cups sugar
¼ teaspoon salt
1/1/2 cups hot water
3 egg yolks
½ cup lemon juice
2 tablespoons butter

MERINGUE:
3 egg whites
¼ teaspoon salt
½ teaspoon vanilla or lemon juice
6 tablespoons sugar

Directions: Mix cornstarch, sugar, and salt in a saucepan. Add the hot water and cook and stir oven high heat for 5 to 6 minutes, or until the mixture is thick and transparent. Remove from the heat and gradually add some of the hot mixture to the slightly beaten egg yolks. Return to the pan and cook over low heat, stirring constantly for 6 minutes. Remove from the heat, add the lemon juice and butter, and cool.

The whites and yolks should be separated as soon as the eggs are removed form the refrigerator. The whites should be allowed to stand at room temperature because they will beat up to a greater volume if they are not chilled.

Add the salt and flavoring to the egg whites and beat to a coarse foam. Add the sugar, 1 tablespoon at a time, beating constantly. Continue to beat after the sugar has been added until the mixture forms straight glossy peaks when the beater is lifted.

Spread a small amount of the meringue around the edges of the filled pie shell, fixing it to the crust at every point. Allow, no space between the meringue and crust.

Empty all the remaining meringue into the center of the pie. With broad strokes spread to meet the meringue at the edge. Leave the surface attractively rough, as shown. Bake in a 350F oven until the tops of the irregular surface are golden brown, about 12 to 15 minutes. Cool at room temperature.

If a thicker meringue is desired, increase the egg whites and sugar, using the proportion of 2 tablespoons of sugar for each egg white. Increase the baking time accordingly.