Family Favorites...Myrna's Lemon Meringue Pie

  Myrna made this pie for me for my birthday last week...it is so delicious I had to post it again!  What a great sister!  
So here's Myrna's original post.

  This is one of my families favorite pies and is easy to make. I always use a double boiler to cook the filling. It will take a few minutes longer that way, but you are not tied to the stove stirring it constantly and it will not scorch

  The recipe has the right amount of lemon and sugar for our taste and I make it with a graham cracker crust or more often with a pre-baked regular crust. Either way is good. 

  Here's the recipe for excellent meringue topping. 

  Put your meringue on the hot filling so the underside gets cooked through and doesn’t weep. I also put the lemon halves that I have squeezed into the filling while it is cooking for a extra hit of lemon. If your family isn’t into tart skip this step. Really nothing is quite as good as a sunny, lemony pie with a billowy cloud of meringue on top.

Lemon Meringue Pie

1 nine inch pie crust, baked or crumb crust

5 tablespoons cornstarch

1 cup white sugar

¼ teaspoon salt

2 cups water

3 egg yolks

2 tablespoons butter

5 tablespoons fresh lemon juice

2 teaspoons lemon zest

Meringue topping 

  Preheat oven to 235o° (175 degrees C.)

To make lemon filling: in a double boiler, combine cornstarch, sugar and salt. Stir in water, mixing well. Add the squeezed lemon halves if you want to. Cook until mixture is thickened, stirring frequently. Remove from heat. Place egg yolks in a separate bowl and beat well with a fork. Slowly pour about ½ cup of the cornstarch mixture into egg yolks, whisking constantly. Pour the egg mixture back into cornstarch mixture. Return to heat and cook two minutes longer stirring all the while. The mixture should hold a pattern when you drop some from the whisk unto the filling.
  Remove from heat and stir in the butter, lemon juice and lemon zest. Pour into your pie shell, top with the meringue and bake until golden brown.