Lemon Meringue Pie

• 1 1/2 C sugar
• 1/3 C cornstarch
• 1/4 t salt
• 1 1/2 C cold water
• 1/2 C lemon juice
• 5 eggs, separated
• 2T butter or margarine
• 1-3 t grated lemon rind
• 1 baked 9" pastry shell
• 1/4 t cream of tartar
• 1/2 C plus 2T sugar
• 1/2 t vanilla extract

1. Combine first 3 ingredients in a large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth.
2. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over medium heat, sturring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon and rind. Pour into pastry shell.
3. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 cup plus 2 T sugar, 1 T at a time, beating until stiff peaks form and sugar dissolees (2-4 minutes.) Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 350 for 12-15 minutes or until golden brown. Cool to room temperature. Yield: one 9 inch pie.

sugar, cornstarch, salt, cold water, lemon juice, eggs, t, lemon rind, pastry shell, cream of tartar, t sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/lemon-meringue-pie-52587491 (may not work)