Lemon Meringue Pie Supreme Recipe

Baked 9"" pie shell
7 tblsp. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
2 tblsp. butter or regular margarine
1 tsp. grated lemon peel
1/2 c. fresh lemon juice
3 egg whites (room temperature)
1/4 tsp. cream of tartar
6 tblsp. sugar

Mix cornstarch, 1 c. sugar and salt in saucepan; gradually stir in hot water. Cook over direct heat, stirring constantly, until thick and clear, about 10 minutes.

Remove from heat. Stir 1/2 c. hot mixture into yolks; stir this back into hot mixture. Cook over low heat, stirring constanly, 2 to 3 minutes. Remove from heat; stir in butter. Add lemon peel and juice, stirring until smooth. Cool. Pour into baked pie shell.

Beat egg whites with cream of tartar until frothy; gradually beat in 6 tblsp. of sugar, a little at a time. Beat until meringue stands in firm , glossy peaks. Spread meringue on filling, making sure it touches inner edge of crust around pie.

Bake in moderate oven(350 degrees F) 15 minutes or until delicately browned. Cool.

Note: You can freeze this pie. Put in freezer without wrapping. When frozen, slip into plastic bag or wrap in moisture-vapor-proof freezer material. Seal, label, date and return to freezer. Recommended storage time; up to one month. To serve, remove from freezer 2 to 3 hours before serving