Lemon Meringue Pie

1. Preheat oven to 400 F.
2. In medium saucepan, stir 1 cup sugar with cornstarch and 1/8 teaspoon salt.
3. Stir in 1 1/2 cups warm water, lemon peel and juice.
4. Cook over medium heat, stirring constantly, until mixture is thickened and boils
5. Remove from heat.
6. In small bowl, with wire whisk or spoon, beat egg yolks
7. Into yolks, stir small amount of hot sauce.
8. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping.
9. Return to heat
10. Cook, stirring, until thickened (do not boil).
11. Stir in butter
12. Pour into pie crust.
13. Use egg whites to make Meringue.
14. Spread meringue over filling, sealing to edges
15. Bake 10 minutes or until meringue is golden.
16. Cool then refrigerate.

In small bowl, with mixer at hight speed, beat egg whites(at room temperature) with salt until soft peaks from. Beating at high speed, gradually sprinkle in sugar, 2 tbsp at a time, beating until sugar is completely dissolved after each addition. (Whites should stand in stiff peaks.) Rub a bit of the meringue between thumb and fore finger; if it doesn't feel grainy, sugar is dissolved.

Spread meringue over filling; seal to pie crust all around edge. Swirl or pull up points with back of spoon to make attractive top. Bake 10 minutes or until golden. Cool away from drafts.