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.