Servings: 8
Prep Time: 30 Min.
Cook Time: 20 Min.

+ 1 Basic baked pie crust or Nutty baked piecrust,, cooled

Filling:
+ 1-1/2 c. sugar
+ 1/3 c. cornstarch
+ 1/4 tsp. salt
+ 1-1/2 c. water
+ 1/2 c. fresh lemon juice
+ 5 egg yolks, well beaten
+ 2 Tbsp. butter
+ 1-3 tsp. freshly grated lemon peel

Meringue:
+ 1 Tbsp. cornstarch
+ 1/3 c. cold water
+ 5 egg whites, room temperature
+ 1/4 tsp. cream of tartar
+ 1/2 c. sugar
+ 1/2 tsp. vanilla

1. Heat oven to 325°F.
2. Filling: Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in water and lemon juice until smooth. Add egg yolks; stir until blended. Add butter.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; simmer, stirring constantly, 1 min. Remove from heat. Stir in lemon peel; set aside.
4. Immediately make Meringue: Dissolve cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.
5. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, Add sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add cornstarch paste, 1 to 2 Tbsp. at a time. Beat in vanilla.
6. Pour hot filling into piecrust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Bake in upper third of 325°F oven until lightly browned, 16 to 18 min. Cool on wire rack 30 min. to 1 hr.

* Pie crust options: Pie can be made with any standard baked 9-in. piecrust or with Graham Cracker Crumb Crust or Gingersnap Crumb Crust.

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Calories: 498;   Total Fat: 19g;   Saturated Fat: 6g;   Cholesterol: 165mg;   Total Carbs: 76g;   Fiber: 1g;   Protein: 7g;   Sodium: 263mg;