Wonderful Lemon Meringue Pie

from the kitchen of Jewal

Combine in a bowl and set aside:
Zest of 3 lemons
Juice of 3 lemons
6 egg yolks (save egg whites in another bowl for meringue)
3 T butter
½ tsp salt

Bring to a boil:
3 c water
2 ½ c sugar

Mix ¾ c cornstarch plus 3T cornstarch to 1 cup of coldwater. Pour into boilingwater, stirring constantly, until thickened. Take out ¾ c of hot thickened mixture and mix into lemon mixture from above. Then combine all ingredients into pan and stir over low heat for a few minutes. Remove from heat and pour into baked pie shells. This recipe makes enough for 2 pies.

Meringue
6 egg whites
1 tsp cream of tartar
1 ½ c powdered sugar

Beat egg whites and cream of tartar; add powdered sugar, a little at a time, until very stiff. Put on top of pie filling and cook at 325 for 10-15 minutes or until meringue is golden brown.