1 1/2 c. sugar
1 1/2 c. bottled water
1/2 c. lemon juice
2 tbsp. grated lemon peel
3 tbsp. plus 1 1/2 tsp. cornstarch
4 egg yolks, lightly beaten
3 tbsp. butter

Preheat oven to 375 degrees. Combine sugar and cornstarch in medium saucepan. Add water gradually, stirring constantly. Cook and stir on medium heat until mixture thickens and boils. Add about 1/3 of hot mixture to egg yolks. Mix well. Return mixture to saucepan. Cook and stir two minutes. Stir in lemon juice, butter and lemon peel. Spoon into prebaked and cooled pie shell.

MERINGUE:

4 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla

For meringue, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in sugar, one tablespoon at a time. Beat until all sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie shell. Bake 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature, about 2 hours, before serving.