Fresh Lemon Meringue Pie

1 cup sugar

1/3 cup cornstarch

1⁄2 teaspoon salt

1⁄4 cup cold water

1 1/4 cup hot water

1⁄3 cup fresh squeezed lemon juice

3 egg yolks, well beaten

2 tablespoons butter

1 1⁄2 cups boiling water

1⁄2 lemon, grated peel of

2 tsp vanilla

Crust

1-9-inch baked pie crust, precooked according to directions.

MERINGUE

4 egg whites, at room temperature

1⁄4 teaspoon cream of tartar

1/4 teaspoon salt

6 tablespoons sugar

1/2 tsp vanilla

In a double boiler, thoroughly combine the sugar, cornstarch, salt, and cold water. Mix well. Stir in boiling water.
Cook over boiling water 3 to 5 minutes or until thick, stirring constantly. Cover and continue cooking 8 minutes or until very thick. Add butter.
Add 1/2 cup sugar to egg yolks and beat.
Add small amount of hot mixture to egg moisture to temper eggs. Then stir egg mixture into remaining hot mixture. Cook, uncovered, in double-boiler over hot water for 10 minutes or until very thick, storing frequently.
Stir in lemon juice and rind. Cool.
Add pure vanilla extract.
Pour into baked pie crust.
Top with Meringue, sealing well at edges. Cover crust edges to protect and remove before last 5 mins.
Bake at 300 degrees F for 20 minutes.
Cool before serving.

THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites.