Lemon Meringue Pie

Directions

1. Bake a 9 inch pie shell. Separate 3 eggs.
2. Mix in saucepan: 1½ cup sugar and 5⅓ tbsp cornstarch. Gradually stir in 1½ cup hot water.
3. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute and remove from heat.
4. Beat ½ cup of hot mix into 3 slightly beaten egg yolks, then add mixture to saucepan and cook 1 minute, stirring.
5. Remove from heat and blend in 3 tbsp. butter, 4 tbsp. lemon juice and 1⅓ tbsp. grated lemon rind. Pour into baked pie shell.
6. Meringue: blend until frothy 3 egg whites and ¼ tsp. cream of tartar. Gradually add 1 tbsp sugar and continue beating until stiff.
7. Cover pie with meringue. Bake 8–10 minutes at 400 degrees. Let cool to room temp out of drafts.