Lemon Meringue Pie: Lemon Meringue 08 by Recipe Cottage

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	Lemon Meringue 08

		Lemon Meringue Pie 1 1/2 C. sugar 3 T. flour 3 T. cornstarch 1 1/2 C. water dash of salt 3 egg yolks 2 T. butter 2 T. lemon zest; finely grated 1/3 C. lemon juice one 9" baked pie crust 3 egg whites; room temp 1/2 t. vanilla extract 1/4 t. cream of tartar 6 T. sugar Combine sugar, flour, cornstarch, and dash of salt in a med. saucepan. Gradually stir in water. Cook, stirring constantly, over med. high heat till thickened and bubbly. Reduce heat; cook and stir for 2 more min. Remove from heat. Beat egg yolks slightly. Gradually stir in 1 C. of the hot filling into the yolks. Return the mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 more min. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently. Pour hot filling into pre-baked pie crust. Heat oven to 350F. Combine egg whites, vanilla, and cream of tartar and beat at med. speed until soft peaks form. Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely dissolved. Spread meringue over pie filling, being careful to seal to the edge of the crust. Bake for 15 min. Cool on a rack. Chill till serving time.