The recipe is from Bell’s Best, a thick cookbook published in the 1980s by the Mississippi Chapter No. 36 of the Telephone Pioneers of America.
Lemon Meringue Pie
Makes 6 to 8 servings
1/3 cup cornstarch
1-1/4 cups sugar
1-1/2 cups hot water
3 egg yolks, beaten slightly
1 Tbs butter or margarine
2 tsp grated lemon rind
1/3 to 1/2 cup lemon juice
1 baked 9-inch pie shell
3 egg whites
Combine cornstarch, 1-1/4 cups sugar and salt in a large microwavable bowl. Gradually stir in hot water. Microwave on high at 2-minute intervals (if you have a high-powered microwave) or 3-minute intervals, until the mixture is thick and clear. Stir well at each interval.
Stir several spoonfuls of this mixture into slightly beaten egg yolks to temper them, and mix well. Stir the yolk mixture back into the large bowl. Return to the microwave and cook again at 2 to 3 minute intervals, stirring at each interval, until mixture bubbles and is a thick consistency.
Remove from microwave and stir in butter and lemon rind, and gradually stir in lemon juice. Cool 5 minutes, then pour into pie shell.
Combine cornstarch, 1-1/4 cups sugar and salt in a medium saucepan. Gradually stir in hot water. Bring to a boil over high heat, then reduce heat and cook until thick and clear, about 10 minutes. Remove from heat. Stir several spoonfuls of the hot mixture into egg yolks and mix well. Pour back into saucepan. Bring to boil, then reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat; stir in butter, lemon rind and gradually add lemon juice. Cool 5 minutes, then pour into pie shell.
To make meringue:
Beat egg whites until fluffy throughout. Add 6 tablespoons sugar, 2 at a time, beating after each addition and blending. Continue beating until mixture stands in peaks. Pile on filling and spread to edges of pie crust. Bake in preheated 425 degree oven for 5 to 10 minutes or until delicately browned. Cool thoroughly, at least 4 hours.