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Lemon Meringue Pie

1 1/2 cups sugar
1/2 cup cornstarch
1/8 tsp salt
4 egg yolks
1 3/4 cups water
1/2 cup lemon juice
3 Tbsp butter or margarine
1 tsp grated lemon rind
1 baked 9-inch pastry shell
Meringue (recipe follows)

Combine first 3 ingredients in a saucepan. Set this aside. Combine
egg yolks, water, and lemon juice; stir into sugar mixture. Cook
over medium heat, stirring constantly, until mixture thickens and
boils. Boil one minute, stirring constantly. Remove from heat.
Stir in butter and lemon rind. Spoon into pastry shell. Spread
meringue over hot filling. Bake pie at 325F for 25-28 minutes.


Meringue

4-6 egg whites
1/2 to 3/4 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla extract

Beat egg whites and cream of tartar at high speed just until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff
peaks form and sugar dissolves (2-4 minutes). Add 1/2 teaspoon
vanilla, beating well.

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