This from scratch homemade lemon meringue pie recipe is much easier than you would think.

Lemon pie is so refreshing.

It is light enough to be served after a heavier meal and not too sweet.

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients:
1 to 1 1/4 cups of granulated sugar
6 tablespoons of cornstarch
1/2 teaspoon of salt
2 cups of water
4 egg yolks, beaten (ave the egg whites for the meringue below)
1 tablespoon of grated lemon zest
1/2 cup of lemon juice
3 tablespoons of butter
1 pre-baked pie shell (frozen or home made)

Directions:
In a saucepan, stir together the sugar, cornstarch, salt and water. Cook on medium heat until the mixture comes to a boil and bubbles, stirring often. Cook for 3 more minutes, stirring continuously. Turn the heat off.

Whisk the yolks in a separate bowl. Whisk in 1/2 cup of the hot mixture bit by bit, then whisk the yolk mixture into the saucepan. Let the filling return to a gentle boil and cook for 3 more minutes, stirring continuously. Turn off the heat. Add the lemon zest, lemon juice and the butter. Stir until it is smooth and let cool slightly.

Pour the cooled lemon mixture into a baked pie or tart shell and chill until set.

For the Lemon Pie Meringue:

Whip 2 egg whites and add sugar to taste part way through. Whites should be at room temperature to whip. Whip until firm peaks form when you pull out a spoon. Spoon over lemon pie. Bake at 350 degrees until the top is browned. Watch carefully so it doesn't burn.

Makes 6 servings.

Microplane zester/grater grates Parmesan cheese light and fluffy; zests lemons and limes in seconds; grates chocolate for baking and decorating; purees garlic and ginger instantly; shreds coconut for baking and decorating. Microplane Zester Grater

For Lemon Tart

A straight sided tart shell looks beautiful for this. Decorate with fresh raspberries or raspberries and thin slices of lemon.