9" baked single pie crust

FILLING:

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

MERINGUE:

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

For Filling: combine 1 1/2 cups sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens and boils. Add about 1/3 of hot mixture to egg yolks. Mix well. Return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, butter and lemon peel. Pour into cooled baked crust.

For Meringue: Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoons at a time, until sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie. Bake at 375 degrees for 10-15 minutes or until meringue is lightly browned. Cool to room temperature before serving.