Very Lemony Meringue Pie

• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cold water
• 3 egg yolks
• 1 cup lemon juice
• 3 tablespoons butter
• 1 baked pie shell (9-inch)
• MERINGUE
• 1 tablespoon cornstarch
• 1/3 cold water
• 3 egg whites
• 1 teaspoon vanilla
• 1 dash salt
• 6 tablespoons sugar

1. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolks. Return to pan. Stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Add lemon juice and butter. Stir until butter is melted and mixture is blended. Pour into baked pastry shell.
3. MERINGUE: In a saucepan, combine cornstarch, and water until smooth, Cook and stir on medium until thickened, about 2 minutes. Remove from heat. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time on medium speed until peaks form. Gradually beat in cornstarch mixture 1 tablespoon at a time on high until stiff peaks form. Spread over hot filling.
4. Bake at 325F for 18-20 minutes. Cool on wire rack.

sugar, cornstarch, cold water, egg yolks, lemon juice, butter, shell, meringue, cornstarch, water, egg whites, vanilla, salt, sugar

Taken from www.food.com/recipe/very-lemony-meringue-pie-405977 (may not work)