Grandmother'S Lemon Meringue Pie(Serves 6; Do Not Freeze)

• juice of 1 lemon
• rind of 1 lemon, grated
• 1 teacupful boiling water
• 1 teacupful sugar
• 3 Tbsp. cold water
• butter the size of a walnut (1 Tbsp.)
• yolks of 2 eggs
• 2 rounded Tbsp. cornstarch
• whites of 2 eggs
• 1/8 tsp. cream of tartar
• 4 Tbsp. confectioners sugar
• 9-inch cooked pie shell

1. Whisk egg yolks in top of double boiler.
2. Add lemon juice, rind, cornstarch and cold water and blend well.
3. Add sugar, boiling water and butter and put over heat, stirring until thick. Cover and cool.
4. Beat egg whites until stiff.
5. Add cream of tartar and confectioners sugar.
6. Beat in well.
7. Pour lemon mixture into cooked pie shell and cover with meringue mixture.
8. Bake at 225u0b0 until brown, about 20 to 30 minutes.
9. Cool on rack away from drafts.

lemon, water, sugar, cold water, butter, cornstarch, whites, cream of tartar, confectioners sugar, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567132 (may not work)