Beau Catchin' Lemon Pie

• 1 already baked 9 in pie shell
• 1 12 cups sugar
• 13 cup cornstarch
• 12 teaspoon salt
• 1 12 cups cold water
• 12 cup lemon juice
• 5 eggs, separated
• 2 tablespoons butter
• 1 teaspoon grated fresh lemon rind
• 14 teaspoon cream of tartar
• 12 cup sugar
• 12 teaspoon vanilla
• 3 12 ounces jars marshmallow creme

1. Combine sugar, cornstarch, and salt in a large, heavy saucepan, mix well.
2. Gradually add water and lemon juice, stirring until smooth.
3. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
4. Add butter.
5. Cook over medium heat, stirring constantly, until thick and bubbly.
6. Remove from heat; stir in lemon rind.
7. Pour into pie shell.
8. Combine egg whites and cream of tartar in large bowl.
9. Beat until foamy.
10. Gradually add sugar; 1 T at a time, beating until stiff peaks form.
11. Stir in vanilla and marshmallow creme.
12. Spread over pie, sealing to edge of crust.
13. Bake at 350* for 12 minutes, until light brown.
14. Cool to room temperature.

shell, sugar, cornstarch, salt, cold water, lemon juice, eggs, butter, lemon rind, cream of tartar, sugar, vanilla, marshmallow creme

Taken from www.food.com/recipe/beau-catchin-lemon-pie-31257 (may not work)