Lemon Meringue Pie
			9-INCH 9" Baked Pie Shell 1 1/2 c. 1/3 c. + 1 tbsp 1 1/2 c. 3 3 tbsp. 2 tsp. 1/2 c. 2 drops Meringue for 9-inch Pie	10-INCH 10" Baked Pie Shell 2 c. 1/2 c. 2 c. 4 1/4 c. 2 tsp. 2/3 c. 2 drops Meringue for 10-inch Pie	--- sugar cornstarch water egg yolks, slightly beaten butter or margarine grated lemon peel lemon juice yellow food color, if desired ---
Bake pie shell. Heat oven to 400. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute (2 minutes for 10-inch pie). Remove from heat; stir in butter, lemon peel, lemon juice and food color. Pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until a delicate brown. Cool away from draft.

Meringue For Pie
		9-INCH 3 1/4 tsp. 6 tbsp 1/2 tsp.	10-INCH 4 1/4 tsp. 1/2 c. 3/4 tsp.	--- egg whites cream of tartar sugar vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.