lemon meringue pie

Filling
       

3
egg yolks
                                                                 
1 1/2
cups sugar
                                                                 
1/3
cup plus 1 tablespoon cornstarch
                                                                 
1 1/2
cups water 
                                                                
3
tablespoons butter 
                                                                
2
teaspoons grated lemon zest 
                                                                
1/2
cup lemon juice
Meringue
3
egg whites, room temperature 
                                                                
1/4
teaspoon cream of tartar 
                                                                
6
tablespoons sugar 
                                                                
1/2
teaspoon vanilla
    

Steps

•  350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• 
  

  Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
• 
  

  In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
• 
  

  Bake 20 to 25 minutes or until meringue is browned. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.