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TART LEMON MERINGUE PIE 
1 9 inch pie crust or 1 graham cracker crust, baked
1 c. sugar
1 c. boiling water
3 tbsp. cornstarch
4 egg yolks
2 tbsp. butter
1/2 c. lemon juice
2 tsp. lemon rind

Combine sugar, cornstarch, and water in saucepan and cook until thick. Add slightly beaten egg yolks, lemon juice, and lemon rind. Cool filling. Pour into pie shell, spoon meringue on top. Bake at 325 degrees for 15 minutes or until meringue tips are brown.

MERINGUE:

4 egg whites

2 tbsp. sugar

1/4 tsp. cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff and forms peaks.

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