Old-Fashioned Lemon Meringue Pie

• 1 c. sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 eggs, separated
• 1 tsp. grated lemon rind
• 1/3 c. lemon juice
• 3 tbsp. butter or margarine
• 1 baked 9-inch pastry shell
• 1/4 tsp. cream of tartar
• 1/4 c. plus 2 Tbsp. sugar
• 1/2 tsp. vanilla extract

1. Combine 1 cup sugar, cornstarch and salt in a heavy saucepan. Gradually add milk, stirring until blended.
2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
3. Remove from heat.
4. Beat egg yolks until thick and lemon-colored.
5. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture; stirring constantly, about 2 or 3 minutes.
6. Remove from heat; stir in lemon rind, lemon juice and butter.
7. Pour into pastry shell.

sugar, cornstarch, salt, milk, eggs, lemon rind, lemon juice, butter, pastry shell, cream of tartar, sugar, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993604 (may not work)