Lemon Meringue Pie

9" baked pie shell
1 1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 cups water
3 egg yolks
1 1/2 tsp lemon rind
6 Tbs lemon juice
2 Tbs butter

Meringue:
3 egg whites (at room temperature)
1/4 tsp salt
1/4 tsp cream of tartar
6 Tbs sugar

Preheat oven to 425 °F.

Combine sugar, cornstarch and salt in saucepan; gradually stir in water. Cook 15 minutes, stirring constantly, until thick. Mix slightly beaten egg yolks, lemon rind, and lemon juice together. Add to cornstarch mixture, adding some of the hot mixture to the egg yolk first. Cook 2 minutes. Add butter and mix well. Pour into crust and let cool.

For meringue, beat egg whites, salt and cream of tartar until frothy. Add sugar, 1 Tbs at a time. Beat until meringue is stiff and glossy. Spread over filling, carefully sealing to edge of crust. Bake 10-12 minutes until lightly browned.