Chess Meringue Pie

• 1 egg
• 3 eggs, separated
• 1 cup sugar
• 1/2 cup firmly packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 1/4 cup butter or margarine, melted
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon vinegar
• 1 unbaked (9-inch) pastry shell
• 1/4 teaspoon cream of tartar
• 1/4 cup plus 2 tablespoons sugar

1. Combine 1 egg and 3 egg yolks in a medium mixing bowl; beat slightly. Combine 1 cup sugar, brown sugar, flour, and cornmeal, mixing well; add to egg mixture, mixing until smooth. Add butter, milk, vanilla, and vinegar; mix well. Pour filling into pastry shell. Bake at 400u0b0 for 10 minutes. Reduce heat to 325u0b0, and continue baking 45 minutes.
2. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating slightly. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350u0b0 for 10 minutes or until meringue is golden brown.

egg, eggs, sugar, brown sugar, allpurpose, cornmeal, butter, milk, vanilla, vinegar, pastry shell, cream of tartar, sugar

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