Greatest Lemon Meringue Pie

• 1 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 1/4 cups hot water
• 2 tablespoons butter
• 3 large egg yolks
• 1/3 cup fresh squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 9" baked pie shell
• Meringue made with 3 egg whites
• 1/4 teazpoon salt
• 6 tablespoons sugar
• 1/2 teaspoon vanilla extract

1. Combine 1/2 cup of the sugar with next 3 ingredients in top of double boiler. Stir in hot water. Stir and cook over rapidly boiling water 5 minutes or until thick. Cover and continue cooking over boiling water 8 minutes or until mixture is very thick, stirring occasionally. Add butter. Blend egg yolks with remaining 1/2 cup sugar and a little of the hot mixture. Then stir into remaining hot mixture.
2. Cook, uncovered, over hot water (not boiling) 10 minutes or until very thick, stirring frequently. Gradually stir in lemon juice and rind. Cool. Add nutmeg and vanilla extract. Turn into baked 9" pie shell. Top with Meringue. Bake in preheated 325F oven 15 minutes or until lightly browned. Serve cold.
3. For Meringue: Add salt to egg whites. Beat until soft peaks form when beater is raised. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff peaks form when beater is raised. Beat in vanilla extract. Spoon meringue over cold filling, sealing inside edge of crust.

sugar, cornstarch, salt, cold water, water, butter, egg yolks, fresh squeezed lemon juice, lemon zest, ground nutmeg, vanilla, shell, egg whites, salt, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/greatest-lemon-meringue-pie-1210701 (may not work)