Ingredients
1 sheet refrigerated pie crust1-1/2 cups sugar6 tablespoons cornstarchDash salt1-1/2 cups water3 large egg yolks, lightly beaten2 tablespoons butter1/3 cup lemon juice (about 3 lemons)2 teaspoons grated lemon zestMERINGUE:3 large egg whites, room temperature1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar6 tablespoons sugar
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling.
In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell.
For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
