Lemon Meringue Pie

CRUST

9 inch packaged pie crust, prebaked.

FILLING

4 large egg yolks

3 large eggs

1 cup granulated sugar

3/4 cup fresh lemon juice

2 tbsp cornstarch

1/2 cup chilled butter, cut into small pieces

MERINGUE

4 large egg whites

1/4 tsp cornstarch

1/4 tsp cream of tartar

1/2 cup superfine sugar

1 tsp vanilla extract

Preheat oven to 350 degrees. Bake pie crust per package

directions. To prepare filling, in top of a double boiler,

whisk together egg yolks, eggs, sugar, lemon juice and cornstarch.

Place over medium heat, stirring constantly, until thick enough

to coat the back of a spoon. Do not let mixture boil. Remove mixture

from over water. Stir in butter. Pour into crust. To prepare meringue,

beat egg whites at medium speed until foamy. Beat in cornstarch

and cream of tartar until soft peaks form. Gradually beat in sugar

and vanilla at high speed until stiff, but not dry peaks form. Spoon meringue

over the pie, in a swirly pattern or spoon meringue into a large pastry bag

fitted with a star tip. Pipe meringue decoratively over filling to edge of crust.

Bake pie until meringue is golden, 12-15 minutes.