Lemon Meringue Pie

Crust
Use your favorite recipe for a pre-baked
9-inch pie crust, being sure it’s about 1
1/2 inches deep. Use a deep-dish pie pan,
if you have one; it’ll help support the meringue.

Filling
1 1/2 cups granulated sugar
1/4 cup Instant ClearJel(r) or cornstarch
1/2 teaspoon salt
5 large eggs
1 1/4 cups fresh lemon juice
1/4 cup Key lime juice (optional, for an exception-
ally tart and tasty filling)
6 tablespoons butter

Meringue
3 tablespoons meringue powder
1/2 cup water
pinch of salt
1/2 cup Baker’s Special Sugar or granulated sugar
1 teaspoon vanilla
1 cup Marshmallow Fluff(r) or marshmallow creme

Filling: Mix the sugar, ClearJel (or cornstarch), and
salt together in a saucepan. Add the eggs and whisk
well, then whisk in the juice. Bring the mixture to a
boil, and boil for 30 seconds. Stir in the butter,
stirring till it melts, then pour the mixture into the
baked pie shell. Rub a piece of butter over the sur-
face to prevent a skin from forming. Cover with plastic
wrap, and chill for several hours before topping with
the meringue.

Meringue: Preheat your oven to 375°F with the oven
rack in the lowest position.

Whisk the meringue powder and water together, then
beat until foamy. Add the salt, sugar and vanilla, and
beat on medium-high speed until the meringue is thick
and shiny. Beat in the marshmallow.

Remove the pie from the refrigerator. Top it with the
meringue, using a spatula to form peaks. Bake the pie
for 18 to 22 minutes, or until the meringue has browned.
Remove it from the oven, cool it, and refrigerate until
serving. Yield: 10 servings.