Lemon Meringue Pie

I have always adored to my grandmother's lemon meringue pie that she used to make for me when I was a little girl.  After she passed away in 2008, I regret not taking the time to have learned her recipe for myself. I miss her pie and decided to put "baking a lemon meringue pie" on my bucket list. A family friend shared her recipe for a homemade pie with me. I took her recipe and I made my very first lemon meringue pie. It was delicious and I felt as though I had accomplished something for myself. I'd like to take this time to share this recipe and inspire you to revisit your own bucket list or bake/ cook something for yourself.

Preheat oven to 350 degrees F (175 degrees C).

Add

1/2 a cup of cornstarch

1 1/2 cups of sugar

2 cups of water

5 egg yolks beaten (save the whites for the meringue)

Stir in a bowl and then bring to a boil for 8 to 10 minutes making sure that you continuously stir the mixture.

Then add a 1/2 cup of sugar

1/2 lemon juice from lemons

1 teaspoon of lemon peel

2 tablespoons of butter or margarine

Then combine with your filling and keep stirring until smooth and thick.

Remove from heat and pour the filling into a baked pastry shell.

Meringue: 

In another bowl whip egg whites until foamy. Add a 1/4 cup of sugar, 1/3 cup of water, the egg whites, 2tsp of corn starch and a teaspoon of vanilla extract. Whisk until meringue thickens and spread over pie, sealing the edges at the crust. Add your peak using a fork.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Remove, let cool and enjoy.