Lemon Meringue Pie

Lemon filling
1/2 c cornstarch
1 1/2 c sugar
1/4 t salt
1 3/4 c water
4 eggs yolks, slightly beaten
2 T butter
1 T lemon rind
1/2 c lemon juice

Meringue
4 egg whites
1/4 t cream of tartar
1/2 c sugar

Plus standard pie crust
Bake crust until golden brown and cool

Blend cornstarch, sugar, salt
Stir in water gradually
Cook over low heat, stir until boiling, boil one minute
Stir half of mixture into eggs yolks
Return to pan, heat and stir over low heat for 2 minutes
Remove from heat and stir in butter, lemon rind and lemon juice
Cool a bit and pour into cooled pie crust

Beat egg whites and cream of tartar
Beat in sugar until stiff, glossy peaks start to form

Swirl on to filling in pie crust, seal edges

Bake at 350 for 15-20 minutes until brown tipped

Cool