Egg Custard Meringue Pie

• 4 eggs, separated
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 cup butter or margarine, melted
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 unbaked (9-inch) pastry shell
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 1 teaspoon vanilla extract

1. Place egg yolks in a large mixing bowl; beat until frothy. Add 1 cup sugar, flour, and butter; beat well. Stir in milk, 1 teaspoon vanilla, and nutmeg. Pour mixture into pastry shell. Bake at 325u0b0 for 50 minutes or until a knife inserted in center comes out clean.
2. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Beat in 1 teaspoon vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350u0b0 for 10 minutes or until meringue is lightly browned. Cool before serving.

eggs, sugar, flour, butter, milk, vanilla, ground nutmeg, pastry shell, cream of tartar, sugar, vanilla

Taken from www.myrecipes.com/recipe/egg-custard-meringue-pie (may not work)