Ingredients:
Filling:
1 cup sugar
1/3 cup cornstarch
1/2 tsp salt
1/4 cup cold water
1 1/4 cups hot water
2 Tbsp butter
3 egg yolks
1/3 cup fresh lemon juice
1 tsp grated lemon rind
2 tsp pure vanilla extract
9 inch pre- baked pie shell
Meringue:
4 egg whites at room temperature
6 Tbsp sugar
1/4 tsp salt
1/2 tsp Vanilla
Directions:
Combine 1/2 cup of the sugar, cornstarch, salt and cold water in the top of a double boiler. Mix well. Stir in boiling water. Cook over boiling water 3-5 minutes or until thick, stirring constantly. Cover and continue cooking over boiling water 8 minutes or until very thick, stirring occasionally. Add butter. Best egg yolks lightly and blend with remaining 1/2 cup of sugar to which add a little of the hot mixture. Cook, uncovered, over the hot water (not boiling) 10 minutes or until very, stirring frequently. Stir in lemon juice and rind. Cool. Add vanilla extract and turn into a pre-backed 9” pie shell. Top with meringue. Bake in a preheated slow oven 300 degrees for 20 minutes or until lightly browned. Cool before serving.