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.)