Lemon Pie

Lemon Pie
Sandy Jones
Ingredients:
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cup cold water
3 egg yolks, beaten
3 tablespoon butter
1/4 cup lemon juice
1 tablespoon margarine
1 tablespoon grated lemon rind
Instructions:
Bake Pie Shell*.
Preheat oven to 400 degrees F.
Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice. Pour into pie shell.
Cover with meringue if desired.
Meringue:
3 egg whites1/3 cup sugar
1/4 teaspoon cream of tartar1/2 teaspoon lemon (if desired)
Beat egg whites until frothy. Add cream of tartar. Continue beating until stiff. Add sugar, a little at a time. Add lemon if desired. Beat until sugar is completed dissolved. Pile meringue onto hot pie filling being careful to seal the meringue onto edge of crust to prevent weeping. Swirl for decorative top. Bake 400 degrees F. until lightly browned, about 8-10 minutes. To cut meringue pie, dip sharp knife into water then cut.