LEMON MERINGUE PIE

1 cup sugar
¼ cup corn starch
1 ½ cups cold water
3 egg yolks slightly beaten
2 drops of yellow food coloring
Lemon zest
¼ cup lemon juice
1 Tbsp. butter
1 baked pie crust
3 egg whites
½ tsp vanilla
¼ tsp. cream of tarter
6 Tbsp. sugar

Preheat 350 oven

• In medium saucepan combine 1 cup sugar and corn starch.
• Gradually stir in water until smooth.  Wisk in egg yolks.
• Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
• Remove from heat. Stir in coloring, lemon rind and juice and the butter.
• Spoon hot filing into baked pie shell
• In a small bowl, beat egg whites and vanilla and cream of tarter until soft peaks form.
• Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.
• Spread meringue over hot filing, sealing to edge of pastry.
• Bake at 350 for 10-15 minutes, or until meringue is golden
• Cool. Before cutting into meringue, dip knife in water. No need to dry knife.
(LINDA'S RECIPE FROM BETTER HOMES AND GARDENS)