Becky's Lemon Meringue Pie

In honor of Mother's Day, this one is my Mom's classic pie she brings to all special occasions, and it always looks gorgeous.  It's from the 80's, and utilizes the microwave (ooh la la).

What's in it

For filling:

1 un-thawed  frozen pie crust

1 1/2 C water

1 1/4 C sugar

1/2 C lemon juice, fresh squeezed

1/3 C corn starch

1/4 tsp salt

2 Tbl butter

2 Tbl lemon zest

6 eggs, separated

For meringue:

6 egg whites

1/4 tsp cream of tartar

1/2 C sugar

1/2 tsp vanilla

How it's made

Pre heat oven to 300.

Transfer crust to glass pie pan.  Prick crust and brush 1 egg yolk over crust.  Cook on high (in microwave) 6 minutes, until brown.  

Combine next 5 ingredients, and stir until cornstarch is dissolved.  Cook uncovered until thick and clear, about 7 min.  Add butter and lemon rind, blend well.

Beat remaining 5 yolks until thick.  Whisk into lemon mixture, mix well.  Cook on high 2 min, whisk again.  Continue cooking on high 1 1/2 minutes.  Pour into pie shell.

Beat egg whites with cream of tartar, add 1/2 C sugar gradually and beat to soft peaks, add vanilla and continue beating until peaks form.  Pour meringue onto pie filling, and form into peaks.  Bake in oven for 10 minutes until lightly brown.