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Lemon Meringue Pie                                       Jan Peterson

2 cups water                                                   1/4 tsp. salt

1 1/2 cups sugar                                             4 egg yolks

1 Tbsp. butter                                                  1/2 cup lemon juice

5 Tbsp. cornstarch

1 -  9" baked pie shell

Mix cornstarch, salt and 1 cup sugar.  Slowly stir in 2 cups water.  Cook and stir until thickened.  Beat egg yolks slightly and mix with 1/2 cup sugar, stir in a small amount of hot mixture, then stir into all the mixture.  Cook and stir for 2 minutes.  Remove from heat, stir in butter and lemon juice.  Pour into pie shell and cover with meringue.

Meringue:

Beat egg whites to soft peak, add 6 Tbsp. sugar slowly and beat to hold peak.  Spread over pie filling.  Bake at 325 degrees until brown.  I received this recipe from my friend, Aves Chier.  She almost got into a battle trying to get it from one of her friends, but she did succeed and they are still friends.  (The friend did not believe in giving our recipes.)