Adapted from Southern Living
1 1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
4 egg yolks (save the whites for the meringue!)
1 3/4 cups water
1/2 cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
1 baked 9 inch pastry shell
4-6 egg whites, at room temperature
1/2-3/4 teaspoon cream of tartar (depending on number of egg whites used)
1/2 cup sugar
1/2 teaspoon vanilla
Preheat oven to 325º.
Combine first three ingredients in saucepan; set aside.
Combine yolks, water and juice, and stir into sugar mixture. Cook over medium heat, stirring constantly till mixture boils and thickens. Boil one minute, stirring constantly. Remove from heat. Stir in butter and zest. Pour into pastry shell.
Beat whites and cream of tartar on high speed with electric mixer until foamy. Gradually add sugar, one tablespoon at a time, until stiff peaks form and sugar is dissolved...about 2-4 minutes. Add vanilla and beat well.
Spread meringue over hot filling, making sure meringue covers all filling. Bake for 25-28 minutes.