I'm posting this recipe for a lemon meringue pie that I've had great success with....it is from an old Farm Journal cookbook. I'm always on the lookout for Farm Journal cookbooks anytime I'm at a garage sale or used book sale. They always have great recipes in them. This one comes from Farm Journal's Best-Ever Recipes. The trick to this pie is that some of the meringue is mixed in the lemon filling, and it makes it more creamy, less weepy and gummy.
Best-Ever Lemon Meringue Pie
1 1/2 cups sugar
1 1/2 cup water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 Tablespoons butter or regular margarine
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell
Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.
Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and 1/4 teaspoon salt in bowl; beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks form. Stir 2 rounded Tablespoonfuls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly.
Bake in 325 F. oven 15 minutes or until lightly browned. Makes 6 to 8 servings.