After several years of having lemon meringue "soup" for Thanksgiving dessert, I tried this Betty Crocker recipe. Wonderful tart lemony taste; no more soup! (I often write comments about a recipe in the margin... my comment next to this recipe is "This works".) There are three ingredient lists for 8-inch, 9-inch, and 10-inch pies.
10-INCH PIE
10" baked pie shell
2 c sugar
1/2 c cornstarch
2 c water
4 egg yolks, slightly beaten
1/4 c butter
2 tsp grated lemon peel
2/3 c lemon juice
MERINGUE FOR 10-INCH PIE
4 egg whites
1/4 tsp cream of tartar
1/2 c sugar
3/4 tsp vanilla
9-INCH PIE
9" baked pie shell
1 1/2 c sugar
1/3 c + 1 Tbsp cornstarch
1 1/2 c water
3 egg yolks, slightly beaten
3 Tbsp butter
2 tsp grated lemon peel
1/2 c lemon juice
MERINGUE FOR 9-INCH PIE
3 egg whites
1/4 tsp cream of tartar
6 T sugar
1/2 tsp vanilla
8-INCH PIE
8" baked pie shell
1 c sugar
1/4 c cornstarch
1 c water
2 egg yolks, slightly beaten
2 Tbsp butter
1 tsp grated lemon peel
1/3 c lemon juice
MERINGUE FOR 8-INCH PIE
2 egg whites
1/4 tsp cream of tartar
1/4 c sugar
1/4 tsp vanilla
Bake pie shell. (Line pie pan with crust, prick sides and bottom with fork and/or use pie weights, bake at 475° for 8 to 10 minutes.)
Heat oven to 400°.
Mix sugar and cornstarch in medium saucepan. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan.
Boil and stir 1 minute (2 minutes for 10-inch pie).
Remove from heat; stir in butter, lemon peel, and lemon juice.
Pour into baked pie shell.
Heap meringue onto hot pie filling.
Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate brown.
Cool away from draft.