9" baked pie shell

FILLING:

1/3 c. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/4 c. lemon juice
2 tbsp. grated lemon peel
2 tbsp. butter

MERINGUE:

4 egg whites (1/2 c.), room temperature
1/4 tsp. cream of tartar
2/3 c. sugar

1. Prepare and bake pie shell; let cool.

2. Make Filling: In small saucepan, combine cornstarch, sugar and salt. Gradually add 1 1/2 cups water, stirring until smooth.

3. Over medium heat, bring to boiling, stirring constantly; boil 1 minute, stirring.

4. Remove from heat; quickly stir half of hot mixture into egg yolks, mixing well. Add lemon peel at this time. Return to saucepan, blending well.

5. Over medium heat, return to boiling, stirring; boil 1 minute.

6. Remove from heat. Stir in lemon juice and butter. Pour immediately into pie shell.

7. Meanwhile, preheat oven to 400 degrees.

8. Make Meringue: In medium bowl, with portable electric mixer at medium speed, beat egg whites with cream of tartar until soft peaks form when beater is raised.

9. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

10. Spread meringue over hot filling, carefully sealing to edge of crust.

11. Bake 7-9 minutes, or just until meringue is golden.

12. Let cool on wire rack, away from drafts, at least 1 hour before serving.