1 (9-inch) baked pie shell
For the filling:
2 eggs
4 egg yolks
1/4 tsp. salt
1 1/4 cups sugar
1/3 cup cornstarch
1 1/2 cups water
1/4 cup unsalted butter, softened
2 tsp. grated lemon peel
1/2 cup fresh lemon juice
For the meringue:
1/3 cup water
1 tbsp. cornstarch
4 egg whites
1/2 tsp. fresh lemon juice
Dash salt
1/2 cup sugar
2 tsp. grated lemon peel

Lemon Meringue Pie

1. Heat oven to 350 degrees F. To make filling, in large bowl, whisk eggs, egg yolks and 1/4 tsp. salt until well blended. Set aside. In medium saucepan, combine 1 1/4 cups sugar and 1/3 cup cornstarch; mix well. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.)
2. Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Add butter; stir until melted. Stir in 2 tsp. of lemon peel and 1/2 cup lemon juice. Cover; let stand while making meringue.
3. To make meringue, in small saucepan, combine 1/3 cup water and 1 tbsp. cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Set aside.
4. In large bowl, combine egg whites, 1/2 tsp. lemon juice and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar and cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. Lightly fold in 2 tsp. of lemon peel.
5. Heat filling over medium-high heat until very hot, stirring constantly. Pour into pie shell. Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly. Add decorative swirls with back of spoon.
6. Bake for 15 to 18 minutes or until meringue is dry to the touch and light brown. Place on wire rack; cool for 2 hours or until room temperature. Refrigerate for 3 to 4 hours or until chilled. Store in refrigerator.
   Makes 8 servings