INGREDIENTS:

• 1 ½ cups sugar
• 1/3 cup corn starch
• 1½ cups water
• 3 egg yolks, lightly beaten
• 5 egg whites beaten to stiff peaks with 3 tablespoons of sugar
• 3 Tablespoons butter
• ¼ cup lemon juice
• 1 Tablespoon lemon zest (optional)

DIRECTIONS:

• Pre-heat oven to 375 degrees.
• Mix sugar and corn starch in a saucepan. Gradually stir in water, bring to a boil over medium heat, stirring constantly. Mixture will begin to thicken. Boil for one full minute, stirring constantly. Slowly stir in about ½ the hot mixture into the egg yolks. Then blend that mix into the rest of the sugar mixture in the saucepan. Boil on minute longer, stirring constantly. Remove from heat. Continue to stir as you add in the butter and the lemon juice and zest. Continue to stir until the mixture is smooth. Pour into pie shell (or ramekins as the case may be) and cover with the meringue. Bake until the meringue is golden brown. Serve as soon as the pie cools.