Best Ever Lemon Meringue Pie

This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this best ever pie is perfect.

Combine 1 1 / 2 cups sugar , 1 1 / 2 cups water and 1 / 2 tsp.

Salt in saucepan.

Heat to boiling.

Mix cornstarch and 1 / 3 cup water to make smooth paste.

Gradually add to boiling mixture , stirring constantly.

Cook until thick and clear.

Remove from heat.

Beat together egg yolks and lemon juice.

Stir into mixture.

Return to heat.

Cook , stirring constantly , until mixture bubbles again.

Remove from heat.

Stir in butter and lemon rind.

Cover.

Cool to lukewarm.

Combine egg whites and 1 / 4 tsp.

Salt in bowl.

Beat until frothy.

Gradually add 1 / 2 cup sugar , beating until thick and glossy peaks form.

Stir 2 rounded tablespoonfuls of meringue into lukewarm filling.

Pour into baked pie shell.

Top with remaining meringue , spreading evenly.

Bake in 325 f.

Oven 15 minutes or until lightly browned.

Makes 6 to 8 servings', farm journal's best ever recipes"]".

sugar, water, salt, cornstarch, eggs, lemon juice, butter, fresh lemon rind, 9-inch pie shell