Lemon Meringue

• 1 9" baked pie crust
• 3 large egg yolks
• 1-1/2 cups (350 ml) sugar
• 1/3 cup (80 ml) cornstarch plus
• 1 tbsp (15 ml) cornstarch
• 1-1/2 cups (350 ml) water
• 3 tbsp (45 ml) stick margarine or butter
• 2 tsp (10 ml) grated lemon peel
• 1/2 cup (125 ml) lemon juice
• 2 drops yellow food coloring
• 3 large egg whites
• 1-1/4 tsp (6 ml) cream of tartar
• 6 tbsp (90 ml) sugar
• 1/2 tsp (2 ml) vanilla

1. Prepare and bake 9" pie crust.
2. Use your favorite recipe.
3. Heat oven to 400 degrees (200 C.).
4. Beat egg yolks with a fork in small bowl.
5. Mix sugar and cornstarch together in 2 quarts (1900 ml) pan.
6. Gradually add and stir in water.
7. Cook over medium heat, stirring constantly, until it thickens and boils.
8. Boil and stir 1 minute.
9. Immediately, stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan.
10. Boil and stir 1 minute; remove from heat.
11. Stir in margarine, lemon peel, lemon juice, and food color.
12. Pour into crust.
13. Beat egg whites and cream of tartar in medium bowl with electric mixer on high until foamy.
14. Beat in sugar, 1 tbsp (15 ml) at a time; continue beating until stiff and glossy.
15. Do Not underbeat.
16. Beat in vanilla
17. Spoon onto hot pie filling.
18. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping (very important!
19. ).
20. Bake 8-12 minutes or until meringue is light and brown.
21. Cool with no draft.
22. Cover and refrigerate until serving.
23. Immediately refrigerate any remaining leftover pie.

crust, egg yolks, sugar, cornstarch, cornstarch, water, margarine, lemon juice, coloring, egg whites, cream of tartar, sugar, vanilla

Taken from online-cookbook.com/goto/cook/rpage/0013D0 (may not work)