Lemon Meringue Pie

 Lemon meringue pie 

1 baked 9 inch pie crust

½ cup cornstarch

1½ cup sugar

¼ teaspoon salt

1¾ cup water

4 egg yolks

2 tablespoons butter

1 tablespoon lemon rind (zest)

½ cup lemon juice

4 egg whites

¼ teaspoon cream of tartar

½ cup sugar

Prepare pastry crust according to recipe. Blend cornstarch, 1½ cup sugar, and salt in a saucepan; stir in water gradually. Cook over medium heat, stirring constantly, until mixture comes to boiling. Boil for 1 minute. Stir half the mixture slowly into egg yolks; stir into mixture in saucepan. Cook over low heat, stirring constantly, 2 minutes; remove from heat. Add butter, lemon rind, and juice; cool slightly. Pour into the baked pastry shell. Add a few drops of yellow food coloring if desired. Beat egg whites and cream of tartar until foamy; beat in ½ cup sugar gradually; continue beating until meringue forms stiff, glossy peaks. Swirl the meringue onto the filling with a spoon or spatula. Be sure the meringue touches the crust all the way around to prevent shrinkage. Bake in a 350 degree oven for 15 to 20 minutes or until meringue is tipped with brown. Cool to room temperature before serving.