1 c. sugar
2 tbsp. cornstarch (heaping)
2 egg yolks, reserve the whites
1 c. water
1 lemon, juice & rind

1. Using a double boiler, add first four ingredients.

2. Grate the rind off of lemon and add to mixture.

3. Cut lemon in half and squeeze juice, add to mixture.

Stir until thickened, then add to a baked pie shell.

Use the egg whites for meringue: Beat until fluffy, add 1/2 cup sugar and 1 teaspoon white vanilla. Beat until stiff peaks form. Cover lemon pie and bake until slightly browned, approximately 5 to 10 minutes.