FILLING:

3/4 c. sugar
3 tbsp. cornstarch, rounded
1/8 tsp. salt
1 1/2 c. whole milk
3 egg yolks, well beaten
1/4 tsp. grated lemon peel
1/4 c. lemon juice

MERINGUE:

3 egg whites, at room temperature
1/4 tsp. cream of tartar
6 tbsp. white sugar
3/4 tsp. vanilla

Combine sugar, cornstarch, salt, milk and egg yolk in double boiler. Cook over medium heat and stir until thick. Remove from heat and stir in lemon peel and juice. Cool slightly, then fill baked 9 inch pie shell.

FOR MERINGUE: Combine egg whites and cream of tartar in deep bowl and mix on high until stiff. Add sugar, 3 tablespoons at a time. Beat thoroughly until smooth when rubbed between fingers. Beat in vanilla. Cover pie filling. Bake at 300 degrees for 20 minutes.