Peggy's Lemon Meringue Pie Recipe

• 1 (9") pie shell, baked or possibly graham cracker crust pie shell
• 1 1/3 c. sugar
• 5 tbsp. cornstarch
• 1 1/2 c. lowfat milk
• 3 Large eggs, separated
• 1/2 c. lemon juice
• 1/4 teaspoon cream of tartar
• 5 tbsp. sugar

1. Mix sugar, cornstarch, lowfat milk and cook till thick over medium high heat.
2. Be sure to stir often so it doesn't stick.
3. Pour half of mix into egg yolks and mix thoroughly, then pour back into pot and cook 1 more minute.
4. Stir in lemon juice thoroughly and pour into pie shell.
5. Beat egg whites and 1/4 tsp.
6. cream of tartar in a mixing bowl till soft peaks are formed.
7. Add in sugar gradually beating till stiff.
8. Top pie with meringue and brown in oven at 400 degrees.

pie shell, sugar, cornstarch, milk, eggs, lemon juice, cream of tartar, sugar

Taken from cookeatshare.com/recipes/peggy-s-lemon-meringue-pie-35358 (may not work)