---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Deluxe Lemon Meringue Pie
  Categories: Pies
       Yield: 1 pie
  
            -Sue Woodward
   1 1/2 c  Sugar
     1/3 c  Cornstarch
     1/4 ts Salt
   1 1/2 c  -Water, cold
     1/2 c  Lemon juice
       5 lg Eggs; separated
       2 tb Butter; or margarine
       1 ts Lemon rind; grated, to 3 tsp
       1    9″ pastry shell; baked
     1/4 ts Cream of tartar
     1/2 c  Sugar; plus
       2 tb Sugar
     1/2 ts Vanilla extract
  
   Combine 1.1/2 cups sugar, cornstarch, and salt in a
   lg. heavy saucepan; mix well.  Gradually add water and
   lemon juice, stirring until mixture is smooth.  Beat
   egg yolks until thick and lemon colored; gradually
   stir into lemon mixture.  Add butter, and cook over
   med. heat, stirring constantly, until thickened and
   bubbly. Cook 1 minute, stirring continuously. Remove
   from heat; stir in lemon rind.  Pour into pastry shell.
   
   Beat egg whites and cream of tartar at high speed of
   an electric mixer just until foamy.  Gradually add 1/2
   cup plus 2 tbsp sugar, 1 tbsp at a time, beating until
   stiff peaks form and sugar dissolves (2 to 4 mins.).
   Beat in vanilla, and spread meringue over hot filling,
   sealing to edge of pastry.
   
   Bake at 325~ for 25 to 30 mins. or until meringue is
   golden brown. Cool to room temp.
  
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