Lemon Pie

6 Tbsp Cornstarch
1 1 /2 cups       Sugar
Zest and juice from 3 lemons
4 Egg yolks (reserve the whites for the meringue)
2 cups Water, boiling
1 Pie crust, pre-baked 

Combine the first four ingredients and beat together. Continue to stir and add the boiling water. Place mixture in a non-reactive saucepot and cook over low-medium heat until mixture thickens. Pour into the baked pie shell and set aside.

Meringue

4 Egg whites
6 Tbl  Sugar
1 /2 tsp Cream of tartar

Beat the egg whites with an electric mixer. When they start to increase in volume, add the sugar and cream of tartar. Continue to beat until soft peaks form. Spread over the pie and bake at 350 degrees until golden, about 8-10 minutes. Allow pie to cool completely before serving. Yield: eight