Lemon Meringue Pie

Ingredients

• 4 large eggs, separated
• 1 1/3 cup granulated sugar, divided
• 1/4 tsp cream of tartar
• Dash salt
• 1/4 cup cornstarch
• 1/8 tsp salt
• 2 cups homo milk
• 2 tsp grated lemon peel
• 1/4 cup salted butter, cubed
• 1/3 cup fresh lemon juice
• 1 tsp vanilla
• 1 baked 9 inch deep-dish pie crust

Directions

1. To prepare meringue, use high speed of an electric mixer and beat egg whites until foamy.
2. Add cream of tartar and dash salt; continue beating until soft peaks form.
3. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Do not overbeat.
4. Preheat oven to 400°F.
5. To prepare filling, combine 1 cup sugar, cornstarch and 1/8 tsp salt in a large nonreactive saucepan.
6. Whisk together milk and egg yolks until blended. Gradually stir milk mixture into sugar mixture. Stir in lemon peel.
7. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 1-2 minutes. Remove from heat.
8. Stir in butter until melted. Stir in lemon juice and vanilla.
9. Pour into pie shell. Spoon meringue onto hot filling. Spread meringue to edges of pie to seal completely.
10. Bake for 10 – 12 minutes or until meringue is light golden. Cool pie on a rack.
11. Refrigerate until serving.