Lemon meringue pie

Separate 3 eggs

In med saucepan combine

1 cup sugar

3 T AP flour

3 T corn starch

dash salt

Gradually add 1 1/2 c water

Cook and stir over medium-high heat until thick and bubbly - cook/stir 2 min more

Set aside to cool

Beat egg yolks slightly, temper by adding the hot filling

Boil gently while stirring for 2 minutes

Add

2 T butter

1-2 tsp finely shredded lemon peel

1/3 c fresh lemon juice

Pour into baked pie shell, top with meringue, bake 350° 12-15 min - til meringue is golden

Store in fridge

Meringue

Bring 3 egg whites to room temp - combine with

1/2 tsp vanilla

1/4 tsp cream of tartar

Beat on medium until soft peaks form

Gradually add 6 Tbsp sugar - 1 Tbsp at a time

Beat 4 minutes - until peaks are stiff and glossy and sugar has dissolved

Spread on filling, seal to edge of pastry

***

4 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 c sugar