Lemon Meringue Pie



1 pre-baked pie shell Preheat the oven to 325°F
Lemon filling:
1 cup white sugar
1 heaping Tbsp cornstarch

Blend the sugar and cornstarch together in a microwave-safe bowl.
1 cup of boiling water Whisk the boiling water into the cornstarch mixture. Microwave at full power for 5-6 minutes, or until thickened, stirring once.
3 egg yolks, beaten
juice and grated zest of
1/2 lemon
Stir the lemon juice and zest into the well-beaten egg yolks.
Blend a small amount of the hot cornstarch mixture into the egg yolks first, then pour all the egg mixture into the hot mixture. Return to the microwave for 1-2 minutes, stirring once.
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsps white sugar

Beat whites, vanilla, and cream of tartar together until soft peaks form.
Add the sugar, 1 Tbsp at a time, beating until the whites are glossy and form stiff peaks.
Spread over the hot filling.
Bake at 325°F for about 20 minutes, until meringue is nicely browned.
Serves 8 this was my mother's recipe, adapted for cooking in the microwave