Lemon Meringue Pie

I was at the store. I saw the lemons. I remembered I had a pie crust in the freezer at home. My mouth started to water. I couldn't remember how many it takes - a sure sign it's been too long since I made it - so I loaded my bag with eight, just to be sure.

It must be the weather, I thought. Weather turns cooler, look to the holidays. Think of Thanksgiving, want lemon meringue pie. Florence Manwaring's lemon meringue pie. Want it TODAY.

It was even easier than I remember (and it only took TWO lemons!) Whip it up, pour it in. Whip the meringue, top it off. Bake it to perfection. Lick the lemon-stuff pan sparkling clean - soooooo good! Let Ed have a few pieces, but eat most of it myself. Ah, satisfaction.Florence's Lemon Meringue Pie

1 baked and cooled pie crust
2 lemons (juice and zest)
2 cups water
1 cup sugar
5 to 6 T cornstarch
Pinch salt
3 eggs, separated
1 T butter
1/4 tsp cream of tartar
1/2 to 1 tsp vanilla extract
6 T sugar

1. Juice the lemons and grate zest; add to juice. Separate 3 eggs and put yolks in one bowl, whites in another. Mix the yolks well.

2. Boil 2 cups of water in a tea kettle. Pour 1 cup of sugar into a saucepan. Add 5 to 6 T cornstarch and mix with a whisk so they are well blended. Pour in the boiling water and cook, stirring, over medium heat until the mixture becomes clear. Add a little salt.

3. Add the egg yolks slowly while stirring over medium heat. Add the lemon juice, rind and butter, stirring well. Pour the mixture into the already-baked and cooled pie crust.

4. Preheat oven to 300. Whip the egg whites with electric mixer. Add 1/4 tsp cream of tartar and continue to beat. When whites are stiff and fluffy add 6 T sugar and 1/2 to 1 tsp vanilla slowly, continuing to beat.

5. Spread meringue over lemon filling and form lovely peaks (such a fun part.) Bake 15 to 20 minutes or until meringue turns golden. Makes 1 pie (can easily be doubled.)