1 Baked Pie Shell

Filling:
2 c. Granulated Sugar
1/2 c. Cornstarch
2 c. Water
4 Egg Yolks, beaten
1/4 c. Butter, softened
2/3 c. Lemon Juice
2-3 tsp. Grated Lemon Peel

In a heavy saucepan stir together sugar, cornstarch and water.
Stirring constantly cook over medium heat until mixture comes to a boil.
Boil for one minute until mixture is thickened.
Remove from heat.
Stir about half of the cooked mixture into the beaten egg yolks.
Mix with remaining ingredients in saucepan and boil an additional 2 minutes stirring constantly.
Remove from heat.
Stir in butter, lemon juice and lemon peel.
Pour into baked pie shell.
Top with meringue covering entire top of pie.
Bake 10-12 minutes at 400°F. until meringue is a golden brown.

Meringue:
4 Egg Whites
1/4 tsp. Cream of Tartar
1/8 tsp. Salt
1/2 c. Granulated Sugar
1 tsp. Vanilla

In a glass or stainless steel bowl beat together egg whites, cream of tartar and salt until foamy.
Gradually add sugar and continue beating until stiff peaks form.
Mix in vanilla.