Lemon Meringue Pie - cooking recipe

Ingredients

1/3 c. cornstarch
1/2 c. cold water
1 3/4 c. sugar
1 c. hot water
1/4 tsp. salt
1/2 c. fresh lemon juice
1 (9-inch) pie shell
1/4 tsp. cream of tartar
1/2 tsp. vanilla
5 eggs
2 Tbsp. butter or margarine
2 Tbsp. finely grated lemon peel

Preparation

Dissolve cornstarch in cold water in a 2-quart microproof bowl.
Add 1 1/4 cups of the sugar, hot water and salt.
Blend well.
Cover with casserole lid and cook on High 6 to 7 minutes or until mixture is thick and clear.
Stir occasionally.
Set aside. Beat egg yolks in another bowl until thick.
Gradually beat into cornstarch mixture.
Cook on High for 2 minutes.
Add butter and stir until melted.
Blend in lemon juice and peel.
Pour into pie crust.
Set aside to cool slightly.
Beat egg whites with cream of tartar in a large bowl until foamy.
Gradually beat in remaining sugar until whites are stiff and glassy.
Blend in vanilla. Spread over cooled filling, sealing the edges.
Heat in conventional oven to 450\u00b0 for 4 to 6 minutes or until meringue is lightly browned.
Let cool.