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DEEP DISH LEMON MERINGUE PIE 
2 c. cold water
1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3/4 stick pure butter
3 tbsp. grated lemon rind
3 lg. eggs, yolks only (save whites for meringue)
Juice of 3 lemons or 1/2 c. lemon juice concentrate
Baked deep dish pie shell

Mix corn starch with 1/2 cup cold water. Blend sugar and salt. Add remainder of water. Stir mixture well gradually over low heat until mixture comes to a boil. Increase heat and gradually add beaten egg yolks. Cook 3 minutes longer. Remove from heat adding butter last and lemon rind and lemon juice. Stir constantly. Mix well and pour into deep dish baked pie shell. Let pie cool before topping with meringue.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 lg. tbsp. vanilla extract

Mix all ingredients together and beat with mixer until egg whites are stiff. Spoon over deep dish pie and brown meringue in oven for 5 minutes until golden brown.
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