Classic Lemon Meringue Pie

Crust:
9” Classic Crisco Single Crust

Filling:
1½ cups sugar
3 tbsp. plus 1½ tsp. cornstarch
1½ cups water
4 egg yolks, lightly beaten
1/2 cup lemon juice
3 tbsp. margarine
2 tbsp. grated lemon peel

Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla

Prepare recipe for 9” Classic Crisco Single Crust. Cool. Heat oven to 375°.

To prepare filling, combine sugar and cornstarch in saucepan. Gradually stir in water. Cook and stir on medium heat until mixture thickens and boils.

Add about 1/3 of hot mixture to egg yolks. Mix well and return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, margarine and lemon peel.

Spoon into cooled baked crust.

For meringue, beat egg whites and cream of tartar at high speed until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is
dissolved and stiff peaks form. Beat in vanilla. Spread over filling,
covering completely and sealing to edge of pie.

Bake at 375° for 10 to 15 minutes or until meringue is lightly browned. Cool into room temp. before serving.

Refrigerate leftovers.