Ingredients

Filling:
1/2 C cold water
7 TB cornstarch
1 1/2 C hot water
1 1/4 C sugar
3 egg yolks, slightly beaten
juice of 3 lemons
1 TB butter

Meringue:
3 egg whites
6 TB sugar
1/2 tsp vanilla

Instructions

Bake a 9 inch pastry crust

Filling:
Mix 1/2 cup cold water and cornstarch to thick paste consistency. Stir in egg yolks. Slowly add hot water, stirring it in as it poured into the cornstarch mixture. Pour into one quart saucepan.
Add sugar and lemon juice, stir to blend.
Over low heat, using a whisk stir constantly to prevent lumps and assure a smooth consistency. Cook until thickened.
Add butter, stir until completely melted and blended in.
Pour filling into a 9 inch baked pie shell.

Meringue:
With hand held electric mixer, beat egg whites until soft peaks form. Add sugar one tablespoon at a time, beating after each addition. Continue beating until stiff but not dry peaks form.
Add Vanilla.
Pour onto pie.
Bake at 350 degrees F until meringue is a golden brown.

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