Lemon Meringue Pie

Bake off a single 9 in. pie crust.

In a double boiler, mix together:

1 cup sugar
5 1/2 T. cornstarch
1/8 tsp. salt

Gradually add:

2 cups water

Stir for 8-12 minutes until thickened.
Use a spatula to make sure sides and bottom are mixed in.
Cover and cook 10 minutes more.

Gradually add 3 beaten egg yolks.
Cook 5 minutes, covered.

Remove from heat. Stir in:

3 T. butter
1/3 cup lemon juice
2 tsp. lemon rind

Pour filling into pie shell.
Top with meringue, meeting crust without filling so that it won't shrink away f rom crust.


Beat 4 egg whites with 1/2 cup white or brown sugar, 1/2 tsp. cream tartar and 3/4 tsp. vanilla.

Bake at 400 for 7-10 minutes.