Lemon Meringue Pie

1/3 (1/2) cup cornstarch

1 1/4 (1 3/4) cups sugar

1/4 tsp. salt

1 1/2 (2) cups water

3 (4) egg yolks, slightly beaten

1/3 (1/2) cup lemon juice

1/2 (3/4) tsp. grated lemon

2 (3) T. butter

Mix cornstarch, sugar, salt and water in heavy saucepan. Cook until boils for 1 minute and mixture is clear and thick. Stir constantly.

Mix some of the hot cornstarch with the egg yolks and add them. Continue cooking until the egg is cooked. Remove from heat. Add lemon juice, lemon rind and butter. Stir only until butter is melted. Cool without further stirring.

Pour into baked pie shell, top with meringue and brown.

Meringue

4 egg whites (1/2 cup), at room temperature

¼ tsp cream of tartar

½ cup sugar

In medium bowl, with portable electric mixer at medium speed, beat egg whites with cream of tartar until soft peaks form when beater is raised.

Gradually beat in sugar, 2 T at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

Spread meringue over hot filling, carefully sealing to edge of crust.

Bake 7-9 minutes at 400 degrees or just until meringue is golden.

Or bake for 20 minutes at 350.