Lemon Meringue Pie
1 (9-inch) baked deep dish pie crust
1/2 cup ARGO corn starch
1 1/2 cups sugar
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 Tbsp. grated lemon peel (1 lemon)
2 Tbsp. butter or margarine
5 egg whites
1/2 cup sugar
2 tsp. ARGO corn starch
How to make it
Mix corn starch, 1 1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8 to 10 minutes), reduce heat and continue stirring for one minute more very thick. Remove from heat; stir in lemon juice, lemon zest, and butter until smooth.
Pour hot filling into pie crust.
Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
Top pie by spooning meringue over hot pie filling, making sure meringue touches edges of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.
Bake: Place oven rack in bottom third of preheated 375 degree F oven. Bake 10 minutes, until peaks are lightly browned.
Cool at room temperature for 30 minutes. Chill for a minimun of 3 hours before serving.