Lemon Meringue Pie

Filling Ingredients:

4 egg yolks
1/3 C. cornstarch
1 1/2 C. water
1 1/3 C. sugar
1/4 tsp. salt
3 T. butter
1/2 C. lemon juice
1 T. finely grated lemon zest

Meringue Ingredients:

4 egg whites
1 pinch cream of tartar
2 T. sugar

Directions For Filling:

Whisk egg yolks in medium size bowl and set aside
In medium saucepan, combine cornstarch, water, sugar, and salt; whisk to combine
Turn heat on medium, stirring frequently bring to a boil and stir for 1 minute
Remove from heat, gradually add half of hot mixture to egg mixture
Return egg mixture to saucepan, turn heat to low and stir constantly for 1 more minute
Remove from heat and gently stir in butter, lemon juice, and zest until well combined
Pour mixture into 1 pie shell and top with meringue while filling still hot
Make sure meringue covers filling completely and goes right up to edge of crust
Bake for 10-12 minutes on 375 in middle rack of oven
Let cool on wire rack and serve after pie is completely cool

Directions For Meringue:

Place egg whites and cream of tartar in mixing bowl
Whisk mixture until soft peaks form
Gradually add sugar and continue beating until stiff peaks form (approx. 1-2 minutes)