Lemon Meringue Pie

This is one of the easiest Lemon Meringue Pie recipes I ever came across. If you are particularly pressed for time a ready-made crust could be used. I was done making this pie in a matter of minutes and it’s only my second time doing it.

Ingredients:

• One graham cracker ready-crust
• 1 cup plus 6 tablespoons of sugar
• 1/4 cup corn starch
• 1/2 cup lemon juice
• tsp grated lemon peel
• 3 eggs
• 1 1/2 cups water
• 1 tablespoon butter

Directions:

1. Prick holes on the bottom of the pie crust (to prevent it from bubbling up as it bakes). 
2. Bake the pie crust at 375 degrees for about 15 minutes, until it starts to turn light brown.
3. Separate eggs and beat the yolks. Set the whites aside for the meringue.
4. In a heavy pot, combine 1 cup of sugar, the cornstarch, lemon juice and lemon peel. Stir in the egg yolks, and then add the water. 
5. Heat these ingredients until they are just barely boiling. Then let them simmer over medium heat for about five minutes, stirring constantly. 
6. Remove the mixture from the heat, and stir in the butter. Pour this into the baked pie shell.

Meringue:

1. Beat the egg whites until they are stiff, then stir in the six tablespoons of sugar. 
2. Spread the meringue over the lemon filling, using a spatula to form peaks.
3. Bake the pie at 400 degrees until the meringue begins to brown.
4. Allow the pie cool before serving.