Lemon Meringue Pie

I think I got this from Betty Crocker.  I changed a couple things, but not much.

1 baked pie crust
3 egg yolks
1/3 c plus 1 T cornstarch
1 1/2 c water
2 1/4 c sugar
3 T butter
grated lemon peel from small lemon
1/2 c lemon juice
2 drops yellow food coloring (optional)

Preheat oven to 350.  Beat egg yolks.  Combine sugar and cornstarch in a pan.  Add water, butter, lemon peel, lemon juice and food coloring.  Heat on medium/high until boiling.  Add half to the egg yolks (careful not to instant-cook the egg), mix, then add back into the pan.  Bring to a boil and boil 1-2 mins.  Remove from heat and pour into pie crust.  Cover with foil or wrap to prevent a skin from forming.

1/2 c sugar
4 t cornstarch
1/2 c cold water
4 egg whites
1/8 t salt

Combine sugar and cornstarch in a pan.  Add water.  Bring to a boil and let boil for 1 minute.  Remove from heat and allow it to cool until about luke warm.  In a mixer (clean with NO oil) beat egg whites and salt until barely soft peaks.  Add sugar mixture as you mix.  Mix until stiff peaks.  Spoon meringue onto the pie - make sure to leave no holes and that it touches the crust all around.  Bake 15-20 mins.  Cool for at least 2 hours.

VARIATION:
Berry Lemon Pie
When making the curd, replace 1/3c water with 1/3 c berry juice.  It's easiest to start with frozen berries, thaw, and then work through a sieve.  I like using a mix of raspberry, blueberry, and blackberry.  Tastes just like a berry lemonade.  :)

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