Lemon Meringue Pie

This recipe is found in "Grandma's Gracious Goodness", my mother's recipe book so is available to all the family. The reason for the post is that I have a husband that doesn't cook much but loves pies. When I finally got tired of granting his frequent requests for pies, (I am not much for pie), he decided to make his own and started with apple and then moved to lemon. Problem for me is that lemon pie is the only kind that I truly love and I ate more than my share. Well, he now claims the title of king of the lemon pie in our home and he has made some delicious ones that I have enjoyed very much. So, here is the recipe.

Grandma's Lemon Pie

1/2 C sugar
4-5 TBS cornstarch
1/4 tsp salt
1/1/2 C water
3 egg yolks (or 2 eggs if you are not making meringue)
1/2 C sugar
2 TBS butter
1/3 C lemon juice
grated rind of 1 lemon
3 egg whites
6 TBS sugar

Combine 1/2 C sugar, cornstarch and salt in double boiler. Gradually blend in water. Cook over boiling water, stirring constantly until thickened. Cover, cook 10 minutes longer, stirring occasionally. Beat together egg yolks and 1/2 C sugar. Blend a little hot mixture into egg yolks mixture, then stir all into mixture in double boiler. Cook 2 minutes stirring constantly. Remove from heat, add butter, lemon juice and rind. Cool. Pour into baked 9 inch pie shell. Top with sweetened whipped cream if not making meringue.
Meringue:
Beat 3 egg whites until foamy. Add the 6 TBS sugar, 1 TBSP at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread meringue over top of pie, making sure that it touches crust all around. Bake until lightly browned, 15 to 20 minutes, in a 350 degree oven. Cool at room temperature away from drafts.