Wessel Best Recipes

Your choice of pie crust:  flour or graham cracker crust.

Lemon  Meringue Pie
2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten ¼ c. butter
2/3  c. lemon juice

Bake pie shell.
Heat oven to 400.
Mix sugar and cornstarch in microwavable bowl.
Stir in water.
Cook ten min until mixture thickens and boils.
Boil 1 min.
Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in bowl.
Boil 2 min.
Stir in butter and lemon juice.
Pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 min or until a delicate brown.

Meringue for Pie
4 egg whites
¼ t cream of tartar
½ c sugar
¾ t vanilla

Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 T at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat in vanilla.