LEMON MERINGUE PIE

1-1/2 cups sugar

1/3 cup corn starch

¼ teaspoon salt

1-1/2 cups cold water

½ cup fresh lemon juice

5 egg yolks

2 Tablespoons butter

Mix sugar, corn starch, salt and water in 2 quart kettle.  Add egg yolks and mix well with a whisk.

Bring to boil, stirring often with the whisk, until the mixture is bubbling and thickened.

Add the lemon juice and butter and whisk until blended.

Pour into a 10-inch baked crust.

Top with meringue and bake 10-12 minutes at 350 degrees or until meringue is nicely browned.

THE BEST MERINGUE

5 egg whites

¼ teaspoon cream of tartar

½ cup sugar

1 Tablespoon corn starch

1/3 cup water

½ teaspoon white vanilla

Beat egg whites on high speed of mixer until foamy.

Add the cream of tartar and beat 30 seconds on high speed.  Add sugar, 1 Tablespoon at a
time, with mixer on low-medium.  Beat until mixture is glossy and stands in peaks. 
Sugar should be dissolved.

Mix the corn starch with the water and vanilla.  With the mixer running on low-medium, add
this to the meringue, one Tablespoon at a time. Beat well and put on the pie. Make sure the meringue touches the crust all the way around.