Classic lemon meringue pie with baked meringue top.

Steps

1. Mix dry ingredients then add water.
2. Beat 2 egg yolks and add.
3. Cook in double boiler stirring until thick.
4. Cover, cook 10 minutes.
5. Stir in 1 tbsp butter, 1/4 cup lemon juice and 2 tsp grated lemon rind; cool.
6. Pour in baked pastry shell; top with meringue made with 2 egg whites and 4 tbsp sugar and pinch of salt.
7. Return to hot oven 425°F for 3–5 minutes to brown meringue quickly.

Notes

• Variation: Mango Meringue Pie. Use mango jam instead of lemon filling, or cook green ripe mango with sugar until fruit is pulpy and soft. Small individual pies can be made in this way.