Lemon Meringue Pie

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 4 egg whites
• 1/3 cup sugar
• 1 teaspoon Corn Starch
• 1/4 teaspoon cream of tartar

1. Preheat oven to 350Au0b0F.
2. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
3. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
4. Spoon hot filling into pie crust.
5. Beat egg whites and cream of tartar in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form.
6. Spread meringue evenly over hot filling, sealing to edge of crust.
7. Bake 15 to 20 minute or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

egg yolks, cornstarch, water, sugar, salt, butter, lemon juice, lemon zest, shell, egg whites, sugar, starch, cream of tartar

Taken from www.epicurious.com/recipes/member/views/lemon-meringue-pie-58389139 (may not work)