Filling:
1 1/2 Cups Sugar
3T Flour
3T Corn Starch
3 Egg Yolks (keep whites for meringue)
1 1/2 Cups Water
2 T Butter
2t Lemon Peel finely grated
1/3 Cup Lemon Juice
Meringue:
3 Egg Whites (room temperature)
1/2 t Vanilla
1/4 t Cream of Tartar
6T Sugar
Directions:
Filling: Combine sugar, flour, dash of salt, and cornstarch in a saucepan. Gradually add 1 1/2 cup water, cook and stir until it is thick and bubbly, then stir an additional 2 minutes. Remove from heat. Beat egg yolks and slowly add to pan and return to boil. Cook and stir 2 more minutes. Remove from heat and add butter, lemon peel, and lemon juice. Mix well and pour into prepared BAKED pie crust.
Meringue: In large bowl combine egg whites, vanilla, cream of tartar, and sugar (one Tablespoon at a time). Beat with mixer on high until soft peaks form (this will take at least 5 minutes). Pour on top of pie and Broil on High for about 10 minutes or until golden brown. (You may need to rotate pie as it broils to get an even look)
