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LEMON MERINGUE PIE 
9 inch baked pie shell (see pie dough recipe)
1 1/2 c. sugar
1/3 c. plus 1 tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
2 tsp. grated lemon peel
1/2 c. lemon juice (fresh squeezed)
Meringue for 9 inch pie (following)

Bake pie shell. Heat oven to 400 degrees. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, and lemon juice. Pour into baked pie shell.

Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Put peaks in meringue using back of spoon and lifting upwards.

Bake about 10 minutes or until a delicate brown. Cool away from draft.

MERINGUE FOR PIE:

9 inch pie
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.
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