Lemon Meringue Pie

400° cook for 5-10 minutes

Betty Crocker 1965 cookbook

Mix in saucepan:
1 1/2 c sugar
1/3 c cornstarch
Stir in gradually:
1 1/2 c water
Cook over moderate heat, stirring constantly
 until mixture thickens and boils. Boil 1 minute.
Slowly stir half of hot mixture into :
 3 egg yolks, slightly beaten
Then beat into the hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat.
Continue stirring until smooth.
Blend in
3T butter
4T lemon juice 1 1/3 t lemon rind
Meringue
 3 egg whites
1/4 t cream of tartar
1/2 vanilla 1/8 c sugar, add more to taste
Beat egg whites with cream of tartar until frothy.
Gradually add sugar a little at a time.
Continue beating until stiff and glossy.

Pile meringue onto pie filling, taking care to seal edges.

Seal to prevent "weeping".

Cool in non drafty area to prevent meringue from falling.

Pour into baked pie shell. Cover with Meringue. Bake until delicate brown. Serve as soon as cool.