Bren's Lemon Meringue Pie

(Aunt Bren)

6 tbsp corn starch
1/4 tsp salt
1 cup sugar
2 cup water
3 egg yolks (slightly beaten)
1 tbsp butter
6 tbsp lemon juice
1 tbsp grated lemon rind

Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

Beat egg whites and cream of tartar at medium speed until frothy. Add sugar 2 tbsp at a time. Beat at high speed until stiff peaks are formed.

Pasty for one crust pie - cooked.

In saucepan combine sugar, salt and corn starch, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling. Stirring occasionally boil for 1 minute until translucent. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to low heat and cook 5 minutes stirring occasionally. Remove from heat and stir in lemon juice, peel and butter. Cool some then put into cooked pie shell. Preheat oven to 400F. Spread meringue over lemon filling carefully sealing to edge of the crust. Bake 7-9 min. or until meringue is golden.. Let cool completely on rack about 2-3 hours.