IngredientsLemon Meringue

1         9 inch baked pie shell
1½     cups sugar
1/3       cup plus 1 tbsp cornstarch
1 ½    cups water
4         egg yolks, slightly beaten
(reserve whites for meringue)
4         tbsp butter
2         tsp grated lemon peel (optional)
½       cup Real Lemon lemon juice


Bake Pie Shell set aside.  Mix sugar and cornstarch in saucepan.  Stir in water gradually, whisking as you combine.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into the egg yolks.  Blend into hot mixture in saucepan, boil and stir for 1 minute.  Remove from heat, stir in butter and lemon juice.  Pour into baked pie shell.


4      egg whites (room temperature)
¼    tsp cream of tartar
½    cup sugar (scant)
¾    tsp vanilla


Beat egg whites until soft foamy peaks form, continue beating and add cream of tartar and sugar gradually, still beating add vanilla. Beat until stiff peaks form. Spoon meringue onto hot pie filling, spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until golden brown, about 10 minutes in a preheated 400 oven.  Cool away from drafts, do not refrigerate.