Deluxe Lemon Meringue Pie

• 1 1/2 c. sugar
• 1/3 c. cornstarch
• 1/4 tsp. salt
• 1 1/2 c. cold water
• 5 eggs, separated
• 2 Tbsp. margarine
• 1 to 3 tsp. lemon rind
• 1 baked 9-inch pastry shell
• 1/4 tsp. cream of tartar
• 1/2 c. plus 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 1/2 c. lemon juice

1. Combine first 3 ingredients in a large saucepan.
2. Mix well; gradually add water and lemon juice, stirring until smooth.
3. Beat egg yolks until thick and lemon colored.
4. Gradually stir into lemon mixture.
5. Add butter; cook over medium heat, stirring constantly, until thick and bubbly.
6. Remove from heat.
7. Stir in lemon rind.
8. Pour into shell.
9. Beat egg whites and cream of tartar at high speed first until foamy.
10. Gradually add 1/2 cup plus 2 tablespoons sugar, beating until stiff peaks form.
11. Stir in vanilla.
12. Spread over hot filling, sealing edges of crust.
13. Bake at 350u0b0 until brown.
14. Cool.

sugar, cornstarch, salt, cold water, eggs, margarine, lemon rind, pastry shell, cream of tartar, sugar, vanilla, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263996 (may not work)