Lemon Meringue Pie

Ingredients:

1 8 inch baked pie shell
1 cup sugar
1/4 cup cornstarch
1 cup water 
3 eggs, separated
2 T. butter
2 t. grated lemon peel
1/3 cup lemon juice

Mix sugar and cornstarch well, gradually add water and whisk until well incorporated. Heat over medium high heat to boiling, stirring constantly, until mixture begins to thicken. Stir and cook for 1 minute. Blend some of the hot mixture into the 3 yolks, return yolks to pot and continue stirring and cooking an additional 1 minute. Remove from heat and stir in butter, juice and peel. Pour into pie crust and top with meringue. Bake at 400 for about 10 minutes, just until meringue is golden brown. Cool on rack.

Meringue:

4 egg whites, room temperature
1/4 t. cream of tartar
1/8 t. salt
1/2 cup sugar
1 t. vanilla

Beat egg whites with cream of tartar and salt until foamy, add sugar and continue to beat until stiff peaks form. Beat in vanilla.