Lemon Meringue Pie

9" baked pie crust

Filling: 7 tbsp cornstarch

1 3/4 c sugar

1/4 tsp salt

1/2 c lemon juice

2 1/2 c water

4 egg yolks. beaten

3 tbsp butter

grated rind of 1 lemon

Meringue: 4 egg whites

1/4 tsp cream of tartar

1/2 c sugar

1 tsp vanilla

Combine all filling ingredients, except lemon rind, in the top of a double boiler. Heat over high, stirring constantly. When mixture thickens (about 10 minutes), continue cooking 2 more minutes, stirring occasionally. Add lemon rind. Keep warm. Using a whisk attachment, beat egg whites until frothy. Add cream of tartar. Gradually add sugar. Add vanilla. Continue beating until stiff peaks form. Place filling back on heat source and heat briefly, stirring a few times. Preheat oven to 350 degrees. Place meringue in icing bag. Pour hot filling into pie crust. Immediately cover surface of hot filling with meringue, being careful to pull meringue to edges. Either mound or decoratively pipe remaining meringue onto pie. Bake for 12-15 minutes. Meringue should be golden brown. Let cool before serving.