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baked 9-inch pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 egg yolks, slightly beaten
1/2 c. lemon juice
3 Tbsp. butter
1 tsp. grated lemon peel

3 egg whites (room
1/4 tsp. cream of tartar
1/4 tsp. vanilla
6 Tbsp. sugar

Combine sugar, 1 1/2 cups water and salt in saucepan.
Heat to boiling. Mix cornstarch and 1/3 cup water to make
smooth paste. Add to boiling mixture gradually, stirring
constantly; cook until thick and clear. Remove from heat.
Combine egg yolks and lemon juice. Stir into thickened mix-
ture. Return to heat and cook stirring constantly until
mixture bubbles again. Remove from heat. Stir in butter and
lemon peel. Cover and cool until lukewarm.
Meringue: Place egg whites, cream of tartar, salt and
vanilla in a medium bowl. Beat with electric mixer at medium
speed until entire mixture is frothy. Do not beat until eggs
stiffen. Add sugar a little at a time, beating well after each
addition. Do not underbeat. Beat until sugar dissolves. Stir
2 to 3 rounded tablespoons of beaten meringue into pie filling.
Pour filling into cool shell. Pile meringue evenly over top.
Cool gradually.

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