Fish Shanty’s Beautiful Lemon Meringue Pies

 

3
cups water
2 2/3
cups sugar
1 1/2
teaspoons salt
1
tablespoon grated lemon peel
1
cup cold water
1
cups plus 2 tablespoons cornstarch
4
large or 5 small egg yolks
Juice of 4 lemons (3/4 cup)
2
9-inch baked piecrusts
  Meringue

 

 

Mix water, sugar, salt and lemon peel in top of double boiler.  Bring to rolling boil over direct heat.  Mix cold water and cornstarch in small bowl until completely dissolved.  Add cornstarch mixture to bubbling sugar mixture, stirring constantly with wire whip until thoroughly blended and mixture starts to thicken and takes on clear appearance.  Turn down heat if bubbles begin to pop while thickening.

 

Heat water in bottom of double boiler.  Place sugar mixture in top of double boiler and continue to cook over boiling water about 10 minutes, stirring occasionally.

 

Turn off heat under double boiler.  Beat yolks with lemon juice until blended.  Stir into sugar mixture and blend thoroughly.  Let stand 5 minutes, then pour into clean bowl.  Cover and cool completely or overnight in refrigerator.  Transfer to 2 baked piecrusts.  Top with Meringue, forming peaks.  Bake at 375 degrees 10 minutes until brown. 

 

Makes 2 9-inch pies.