Super Lemon Meringue Pie

Ingredients

Lemon Pie Filling

• 1� cup water
• 1� cup sugar
• dash salt
• � cup cornstarch dissolved in ⅓ cup water
• � cup fresh lemon juice
• 4 egg yolks
• 1 Tbsp butter
• 1 9 inch baked pie shell

For the Meringue

• 4 egg whites, room temperature
• � cup sugar
• 1 Tbsp cornstarch
• � cup water

Directions

1. In a large microwave safe bowl, combine water, sugar and salt.
2. Bring to a boil in the microwave (at this point, you can't ruin it, so just keep adding minutes until it boils).
3. Add the cornstarch/water mixture and boil until clear (2 minutes at a time until it reaches that state, stirring in between cooking).
4. Add the lemon juice and egg yolks and cook until thick (1 minute at a time, stirring after each minute).
5. Add butter, cool and fill a 9 or 10" baked pie shell.
6. For the Meringue: Combine the cornstarch and water and microwave until it looks Vaseline (no joke!).
7. Beat the egg whites and sugar until soft peaks appear.
8. Add the cooled cornstarch mixture a dollop at a time and whip until stiff peaks form.
9. Top the lemon pie while it is piping hot, sealing the edges (meringue to crust) and bake 325 degrees for 7 minutes.