Lemon Meringue Pie

As per request of our Dad for dessert after our big holiday meal, we made this lemon meringue pie.  It still needs some work (it's suggested to add cream of tarter to the meringue so it adheres to the pie and crust).  It was amazingly delicious, but our meringue slipped all over the place.

Lemon Meringue Pie

For the pie:

1 9-inch pie crust, baked as directed, cooled
2 2.9 oz boxes lemon flavor cook and serve pudding
1 c sugar
1/2 c lemon juice
zest of 2 lemons
4 egg yolks
4 c water

1. Stir the pudding mix, sugar, water, lemon juice, lemon zest and egg yolks in sauce pan over medium heat.
2. Bring to a full boil, stirring constantly.
3. Cool completely, stirring twice (to remove film that is on top of pudding mix).
4. Pour into pie crust.

For the meringue:

6 egg whites
2 tbsp corn starch
4 tbsp cold water
1 c boiling water
3/4 c sugar
2 tsp vanilla
pinch of salt

1. Preheat oven to 350 degrees.
2. Blend corn starch and cold water in sauce pan. 
3. Add boiling water and then cook on medium heat until clear and thick, stirring constantly.
4. Let stand until completely cold.
5. With stand mixer, on high speed, beat egg whites until foamy.
6. Gradually add sugar.
7. Beat until stiff, but not dry.
8. Turn to low speed and add vanilla and salt.
9. Gradually beat in corn starch and water mixture.
10. Turn stand mixer to high again and beat well.
11. Spread meringue over pie.
12. Bake for 10 minutes or until edges are golden brown.