Lemon Pie

Lemon Pie

Filling
1 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1 1/2 cup boiling water
2 egg yolks
1 tablespoon grated lemon rind
1/3 cup lemon juice (we added a little lemon extract for more lemon flavor)
1 tablespoon butter

Combine sugar, cornstarch and salt add water gradually and cook over boiling water until smooth and thickened stirring constantly. Cover and cook 15 minutes, beat egg yolks and pour into hot mixture gradually stirring constantly. Cook 5 minutes before removing from the heat add lemon juice and butter, mix well and cool. Once cooled pour into pie crust.

Meringue 
1 tablespoon cornstarch
2 tablespoon cold water
1/2 cup boiling water
3 egg whites
2 tablespoon sugar
dash of salt
1 teaspoon vanilla

Dissolve cornstarch in cold water stir into boiling water. Cook until mixture boils and thickens cool completely. Beat egg whites until fluffy on high speed of mixer, gradually add sugar, salt and vanilla while beating until mixture is thick and glossy. Reduce mixer speed to medium and add cornstarch mixture gradually continuing to beet until smooth. Spread on pie bade at 350 till top is light brown.