Lemon Meringue Pie

Lemon Meringue Pie

1 baked 9-inch pie shell, cooled

Meringue

6 tablespoons sugar 
1/4 teaspoon cream of tartar 
1/2 teaspoon vanilla 
3 egg whites 

1/3 cup lemon juice 
1/2 teaspoon finely shredded lemon, rind of 
2 tablespoons butter, cut up 
3 slightly beaten egg yolks 
1 1/2 cups water 
3 tablespoons all-purpose flour 
3 tablespoons cornstarch 
1 1/2 cups sugar

In a medium saucepan stir together the sugar, cornstarch and flour.

Gradually add the water, stirring constantly.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat and cook and stir 2 minutes more.

Gradually stir about 1 cup of the hot mixture into the egg yolks.

Pour egg yolk mixture back into remaining hot filling in saucepan.

Bring to a gentle boil.

Cook and stir 2 minutes more.

Remove from heat.

Stir in the butter or margarine and lemon peel.

Gently stir in lemon juice.

Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.

Beat with mixer on medium speed until soft peaks form.

Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.

Pour hot filling into cooled piecrust.

Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.

Bake the pie in a 350°F oven for 15 minutes.

Cool on a wire rack for 1 hour.

Refrigerate 3 to 6 hours before serving.